Pakistani Nihari (Slow-Cooked Spiced Lamb Stew)

1. 1

   In a spice or coffee grinder, grind the spice blend ingredients together.

2. 2

   Over medium heat in a large heavy pot, heat oil and ghee together. Fry the ginger and garlic until the raw smell leaves the pan. Then add in the lamb and fry until the meat is sealed. Add the cayenne pepper, salt, and all the spice blend except 3 teaspoons, which you'll use as a condiment.

3. 3

   Fry until the spice blend is fragrant. If it sticks to the pan, add a splash of water as you go. Top the meat with about 8 to 10 cups of water, or until the meat is submerged.

4. 4

   Turn the heat to medium low and cook, covered, for about 45 minutes to an hour. Keep checking to see that the meat is simmering but not boiling. After about an hour, take about a cup of the liquid out of the meat and stir in the plain and atta flour until combined. Now pour it into the main pot and stir in evenly. Add about 1 cup of water, cover, and cook on a very low fire for 2 hours, or until the meat falls off the bones.

5. 5

   Serve hot topped with the cilantro, julienned ginger, Thai bird chiles, fried onions, lemons, and remaining spice blend. Eat with naan bread.

* Per serving · 4 servings · Values may vary.