Lamb Nihari (Slow-Braised Spiced Stew)

• 2 large Yellow onion
• 30 g Ginger root, firm and fresh
• 6 cloves Garlic
• 3 tbsp Ghee
• 900 g Lamb stew meat, well-marbled pieces
• 2 tsp Ground coriander
• 2 tsp Ground cumin
• 2 tsp Ground Kashmiri chili
• 900 ml Water, hot
• 25 g Whole wheat flour
• 1 tsp Garam masala
• 1 piece Lemon, juicy
• 15 g Fresh coriander, bright and fresh
• 2 tsp Fine sea salt
• ½ tsp Black pepper

1. Thinly slice the onion. Finely grate the ginger and crush the garlic to a paste.
2. Heat the ghee in a Dutch oven over medium heat. Add the onion with a pinch of the salt and cook for 12 to 15 minutes, stirring often, until deep golden brown.
3. Stir in the ginger and garlic and cook for 1 minute until fragrant. Add the lamb, turn the heat up to medium-high, and cook for 6 to 8 minutes, stirring, until the meat loses its raw colour and begins to brown at the edges.
4. Add the ground coriander, ground cumin, ground Kashmiri chili, remaining salt and the black pepper, and cook for 1 minute to toast the spices. Pour in the hot water, scraping up any browned bits, then bring to a gentle simmer.
5. Cover and simmer on low for 2 hours, stirring every 30 minutes, until the lamb is very tender and the gravy looks rich. If it reduces too quickly, add a splash more water to keep the meat just covered.
6. In a small bowl, whisk the whole wheat flour with 120 ml water from the pot (or plain water) until smooth. Stir the slurry into the stew and simmer, uncovered, for 10 to 12 minutes until lightly thickened and glossy.
7. Stir in the garam masala and simmer for 2 minutes. Taste and adjust seasoning, then turn off the heat.
8. Cut the lemon into wedges and roughly chop the fresh coriander. Serve the nihari hot, topped with coriander and a squeeze of lemon.

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