This slow cooked delicious stew goes by the name Nihari and is a popular dish from Lucknow, a North Indian city. Serve it with naan, tandoori roti, kulcha, sheermal or any artisan breads.
For best results follow my detailed step-by-step photo instructions and tips.
Add all the whole spices except rose petals to a pan. Toast them on a low heat for 3 to 5 mins, until aromatic & crunchy. Transfer to a plate to cool down. Add rose petals and toast just until slightly hot.
Add the whole spices to a grinder jar and make a fine powder. Reserve 2 tablespoons of this powder in a small bowl. Add the rose petals and grind to a fine powder. Keep covered until required.
How to Make Nihari
Pour oil to a deep pot and saute onions until light golden. Add the mutton and saute on medium for 6 to 7 mins.
Stir in the ginger garlic and saute for 1 minute until the raw smell goes away. Turn down the heat, add turmeric, red chili, salt and half of the nihari masala.
Pour hot water (not boiling) and give a good stir. Bring to a gentle boil and cover. Simmer on a low heat, until the meat is tender and falls off the bone easily. The time taken depends on the heat level. (about 1 hour 45 mins on a medium heat or 2 hours 45 mins on low heat)
Add flour, rest of the nihari masala, yogurt, half of the water to a small bowl. Mix well to make a smooth slurry, adding more water. Pour this gently into the nihari, stirring constantly to prevent lumps.
Bring it to a boil. Cover and simmer for 30 mins, until thick, yet of pouring consistency or traces of fats are visible over the nihari. If it is runny, cook on a high heat uncovered to evaporate little liquid.
Taste test and add salt. Garnish with chopped chilies, ginger juliennes and chopped coriander.
Squeeze in some lemon juice and serve with Tandoori roti, Naan or any rustic or soft breads.