Nihari is a stew originated in Lucknow. It's an preperation made using mutton or beef shank's. It's mainly an Awadi Dish. INGREDIENTS • 1 kg Mutton ( shank portion ) ( cut into 9 - 10 pieces ) • 4 tbps Pure Cow Ghee • 2 Onions ( sliced ) • 1 tbps Ginger Paste • 3 tbps Nihari Masala • 1 tbps Garlic Paste • Salt • 2 tbps Coriander Powder • 1/2 tbps Turmeric Powder • 3 tbsp Corn starch • 1 tbps Cumin Seeds • 2 tbps Fennel Seeds • 1 tbps Dried Ginger • 8 - 10 Black Peppercorns • 1/4 tbps Nutmeg ( grated ) • 5 - 6 Pieces Cardamoms • 2 - 3 Pieces Black Cardamoms • 4 - 5 Pieces Cloves • 1 - 2 Piece Bay Leaf's PROCEDURE FOR MAKING THE MASALS • In a pan add 1 tbps Cumin Seeds, 2 tbps Fennel Seeds, 1 tbps Dried Ginger, 8 - 10 Black Peppercorns, 1/4 tbps grated nutmeg, 5 - 6 Pieces Cardamoms, 2 - 3 Pieces Black Cardamoms, 4 - 5 Pieces Cloves, 1 - 2 Piece Bay Leaf's and dry roast all these spices and grind it. FOR MAKING THE GRAVY • Heat pure cow ghee in a deep bottom stock pot. Once the ghee gets hot, add the sliced onions and fry it untill it becomes brown in colour. • Then add the mutton pieces, ginger and garlic paste, coriander powder, turmeric powder and salt ( as much required ) and saute it for minimum 5 minutes. • Add the nihari masala and 8 cups of water and mix it well. Then cover it and cook on very low heat for about 4 hours until the meat becomes tender. Continuously check in between to know that the meat is cooked and became soft. • Now dissolve the corn starch in half cup of water. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10 - 15 minutes till the gravy becomes thick. • Serve it hot with Laccha Paratha or Naan or Kulcha.