Nihari Lamb Curry

Heat the oil in a large heavy-based pan over medium heat. Add the onions and fry, stirring, until deep golden brown. Stir in the ginger-garlic paste and cook for 1 min until the raw smell disappears.

Add the lamb and coat in the onion mixture. Sprinkle over the chilli powder, salt and nihari masala. Cook for about 15 mins, stirring occasionally, until fragrant and the lamb has started to colour.

Pour in roughly 1 litre water so the meat and bones are submerged. Bring to a boil, then either pressure-cook for 20 mins on medium–high before lowering the heat until the lamb is very tender, or simmer gently in a covered pot over low–medium heat, stirring now and then, until the lamb is fall-apart tender.

Slowly stream in the flour slurry, stirring constantly to avoid lumps. Simmer a few minutes to cook out the raw flour taste. Adjust consistency with more water if too thick, or a little extra slurry if too thin.

Taste and tweak seasoning. Ladle into warm bowls and scatter over the green chillies, ginger and onions. Serve with hot naan.