1kg meat (more boney pieces than soft)1 small onion (chopped)2 tblspns oil3 tblspns ghee (Clarified butter)Shan Nihari Masala ½ packetSalt to taste3 teaspoon freshly sliced ginger (thin long slices)1 teaspoon chopped garlic¼ teaspoon arad (Turmeric)½ teaspoon dhana jeeru (cumin) powder ¼ teaspoon crushed green chilli (Optional) ½ cup Plain Flour (dissolve in 1 cup water) For Garnishing:Fried onionsChopped coriander For Serving:Green chilli slices Ginger slicesLemon wedgesChopped corianderButtered bread, Naan or rolls (I use garlic butter sometimes)
1.) Heat oil, add onions and cook till golden brown, add meat, salt, ginger, garlic and green chilli - cook for about 5-10 minutes on high heat, then add the spices and Shan Nihari Masala. Cook for 10-15 minutes on medium heat until most of the water dries out.2.) Add 7-9 cups boiled water (depending on how thick you want the gravy to be). Stir and bring to boil. Cover and cook on low heat until meat is tender (approx 35-45minutes if using spring lamb - upto an hour is using mutton) and comes off the bone easily. 3.) Gradually add dissolved flour in the gravy. Stir and mix. Bring to boil and cook for 10-12 minutes (stir occasionally to avoid flour lumps forming) on low heat until gravy thickens.5.) Garnish and Serve as desired.