Nihari (nalli nihari / spicy mutton legs)

cooking time : 20 minutes
preparation time : 15 minutes

ingredients :

bong mutton                   1 kg (well washed)
garlic paste                       3 tsp
salt to taste 
onion                                3 chopped 
red chilly powder                2 tbsp
whole black pepper           15-18
coriander powder                    1.5 tbsp
cumin powder              1 tbsp
black cardamom seeds           1 tsp
fennel seeds                            1 tbsp
dry ginger powder              1 tsp
yogurt                             1 cup
clarified butter                   1 cup
water                               6 cups
cinnamon powder             1 tsp
mutton stock                     as required 
oil                                       2 tbsp
flour                                  2 tbsp


method :  
to make mutton stock :

• in a pan take mutton leg pieces add 1  chopped onion and 12-20 whole black pepper .add salt to taste and cover and cook till mutton get cooked fully .
• after that drain the water in a bowl and take mutton legs in separate bowl and stock in separate bowl . 
• in a mixture jar take fennel seeds , black cardamom seeds and dry ginger and run and make fine powder .

preparation :

• in a bowl take curd add red chilly powder , grind ed fennel, seeds , cumin powder red chilly powder dry ginger , coriander powder , cinnamon powder and mix all .
• in a separate pan heat  1 cup of ghee / clarified butter and 2 tbsp of oil and chopped onion sauté till onion get nice golden color then  add grated garlic , flour and sauté for few seconds till nice aroma comes out from mixture . 
• add mutton pieces and curd mixture and sauté for 10 minutes . till oil comes out . 
• add mutton stock and cover and cook on slow flame for 20 minutes .
• serve with naan .