Quick Lamb Nihari

Step 1

Cut the lamb into 1.5-inch cubes by placing the meat on a cutting board and using a sharp knife to slice against the grain, rotating to form uniform chunks. Discard any silverskin.

Step 2

Cut the onion in half from root to tip, then place each half flat-side down and slice into 1/4-inch-thick pieces, rotating the onion to create crescent-shaped slices.

Step 3

Slice the ginger lengthwise into 4 to 6 thin coins, about the size of a quarter, leaving the skin on.

Step 4

Crush the garlic cloves by placing the flat side of a chef's knife on top of each clove and pressing down firmly with the heel of your hand until the skin splits.

Step 5

Heat 2 tablespoons of oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Add the lamb cubes to the hot oil in a single layer, letting them sit undisturbed for 2 minutes until the bottom surface turns golden-brown like caramel.

Step 7

Stir the lamb cubes with a wooden spoon, scraping the browned bottoms from the pan, and cook for another 2 minutes, stirring occasionally, until most surfaces are light golden.

Step 8

Add the sliced onions to the pot and stir constantly with a wooden spoon for 2 minutes until they begin to soften and release their smell.

Step 9

Sprinkle the garam masala over the onions and lamb, then stir continuously for 30 seconds until the spices smell intensely fragrant and coat all the meat.

Step 10

Add the ginger coins and crushed garlic cloves to the pot and stir for another 30 seconds until they smell strongly aromatic.

Step 11

Pour 2 cups of water into the pot, using a wooden spoon to scrape up any stuck-on brown bits from the bottom and sides of the pan.

Step 12

Bring the liquid to a full rolling boil—you'll see large bubbles breaking the surface continuously—then reduce the heat to medium-low to maintain a gentle simmer.

Step 13

Cover the pot with a lid and simmer for 20 minutes, stirring once every 5 minutes, until the lamb is fork-tender and the gravy has thickened to the consistency of warm honey.

Step 14

Taste a small spoonful of the gravy and stir in salt and black pepper to your preference, then stir the pot once to distribute the seasoning evenly.