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Delhis royal slow-cooked mutton shank curry - braised overnight with bone marrow and a complex spice blend. The original slow food of the Mughal era.
Ingredients
Instructions
-
1
Heat ghee, fry fried onions with ginger-garlic paste. Add nihari masala and stir 3 minutes.
8 min -
2
Add meat and sear well on high heat for 10 minutes.
10 min -
3
Add enough water to cover meat. Bring to boil, then reduce to lowest simmer for 3 hours.
💡 Tip: The longer, the better. Meat should fall off the bone.180 min -
4
Mix wheat flour with water into a thin paste. Stir into nihari to thicken the gravy.
5 min -
5
Simmer 30 more minutes. Serve with kulcha topped with julienned ginger, green chilli and lemon.
30 min