Ingredients:
1 Onion, medium
150ml Vegetable Oil
1 tsp Ginger Paste/Powder
1 tsp Garlic Paste
2 tsp Salt
2 tsp Coriander powder
Water
The Nihari Masala:
1 tbsp Cumin Seeds
1 tsp Fennel Seeds
5 Green Cardamom
2 Black Cardamom
4 Cloves,
1 Bay Leaf
5cm Cinnamon Stick
8 Black Peppercorns
¼ tsp grated Nutmeg
1 tsp Ginger
3 tbsp Flour
Method:
1) Finely chop the Onion and add it to the hot Oil.
2) Fry the chopped Onion until it browns, add the first batch of Spices, stir in.
3) Add the Meat and brown.
4) Cover with water, bring to boil, and pressure cook for 20 minutes.
5) Dry roast the Nihari Masala spices then grind.
6) Add to cooked Lamb and stock
7) Mix the Flour with water to make a thin paste, add to thicken the stock.
8) Cook for another 20 minutes to reduce, serve.
The illustrated post of this Curry being prepared is – here.