Nihari lamb

Method

1. Heat the oil in a large deep frying pan over a medium heat, then add the cloves, cardamom and bay leaf and let them crackle for a few seconds. Add one quarter of the onions and fry until golden, then add the lamb and a pinch of salt and fry for a few minutes.
2. Turn the heat down to a simmer, add the ginger, garlic and a splash of water, then mix. Stir in the remaining onions, chilli powder and turmeric. Cover and leave for 15-20 minutes over a low heat, stirring occasionally. When the onions have completely softened, add the yogurt and cook for 5 minutes, then add the stock and cook for another 5 minutes.
3. Put a sieve over a large bowl and pour the pan contents into it to strain out the liquid. Add the butter to the now empty pan and, when melted, whisk in the gram flour for a minute or so until the mixture thickens and forms a roux. Pour the strained liquid back into the pan and stir for a few minutes until the sauce thickens slightly. Return the lamb and other solids to the sauce and stir in the garam masala. Serve with a scattering of green chillies, ginger, chopped coriander and mint.
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