Mutton nihari

Method

1. 1 Sauté thinly sliced onions with ghee for 8 minutes until golden brown, then remove half to sprinkle on top later.
2. 2 Sauté the lamb, ginger, garlic, and spices for 10 minutes until fragrant.
3. 3 Add 600 ml of water, cover and simmer over low heat for 2 hours until the meat is tender.
4. 4 Mix the flour with cold water and gradually pour it into the pot, stirring constantly for 10 minutes until the broth thickens.
5. 5 Sprinkle with shredded ginger, fried onions, and squeeze some lemon juice before serving.

With an appliance

• Pressure cooker 2 hr

  Replace step 3: pressure cook for 40 minutes, then release the pressure naturally; since there is still a lot of broth, stir in the flour for longer in step 4, about 15 minutes.