½ kg curry mutton 3 onions sliced 1 teaspoon garlic 1 teaspoon ginger 3 to 4 tablespoon Shan nihari spice Salt dhania (coriander) ghee (Clarified butter) / oil
Fresh ginger for garnish .
3 tablespoon flour 1 cup warm water
Add mutton with some water to a pressure cooker and allow this to soften about 6 whistles .
In a Seperate pot add some oil and fry the onions until golden . Remove all the onions from the pot . Add the ginger , garlic and nihari spice braise until you get the aroma and add the soften mutton with 1 cup water and on low heat allow this to cook so that the flavours can sink in ( if you are not using a pressure cooker add 5 cups water and on medium heat allow the mutton to soften completely ) . 3 tablespoon flour mix with warm water and form a paste add more water about a cup full and add this to the nihari .
Just before serving slice or grate some ginger and in a small saucepan add some ghee (Clarified butter) to it and simmer do not brown . Top this on nihari with fried onions and dhania (coriander) .
Serve with the remaining onions , dhania (coriander) ,lemon and rog me naan .
Note : if you eat very spicy red chilli paste while braising , if not do not add any chili as the Shan nihari spice is strong .