Boil the mutton with enough water till its tender. Separate the boiled mutton and stock. Keep it aside
In another handi, heat ghee, add mutton pieces and fry well. Add crushed golden fried onion and ground Nihari masala. Mix well. Add red chili powder and salt
Add boiled mutton stock and cup of water. Coven and simmer for 30 minutes
Make a paste of whole wheat flour with some water and add this to mutton and stir to avoid lumping.
Simmer for another few minutes. Finally add lemon juice and cook till ghee floats on the top
Dish out and garnish with ginger juliennes, coriander leaves, green chilies and lemon juice
Serve hot with naan, phulka, kulcha or tandoori roti.
Traditionally Nihari is slow cooked in handi for hours but now adays to save time its cooked in pressure cooker. If you prefer you can cook it in Hand.
By adding bone marrow along with the mutton makes it Nalli Nihari.