Cooking Mode: Nihari

Step 1 of 5

Heat ghee in a heavy pot, add sliced onions, ginger paste, and garlic paste; sauté until golden brown.

Step 2 of 5

Add mutton pieces, Kashmiri red chili powder, garam masala, and salt; sear for 10 minutes.

Step 3 of 5

Pour in water, cover tightly, and simmer on low heat for 90 minutes until the meat is exceptionally tender.

Step 4 of 5

Mix all-purpose flour with 0.25 cup water into a smooth paste and stir into the stew to thicken the broth.

Step 5 of 5

Simmer for another 15 minutes and serve hot with traditional flatbreads.