Nihari

                             

 Ingredients:

• 2 to 2 1/2 lbs bone-in lamb, such as lamb shoulder blade
         chops
• 1 to 2 tbsp butter
• 1 large onion, chopped into small slices
• 1 inch-nub ginger, grated
• 3 to 5 cloves garlic, crushed
• 2 small fresh hot chile peppers, diced
• 2 tsp chili powder
• 2 tsp coriander powder
• 3 tsp garam masala
• 1/4 tsp turmeric
• 1 tsp cumin powder
• 2 plum tomatoes, diced, or 1 small can of diced                     tomatoes
• 1/4 cup red wine vinegar
• a bit less than 1/4 cup homemade chicken stock
• fresh chopped cilantro
• salt to taste

  Method:

1. Sautee onion in butter until it's translucent and starts to caramelize. Place in bottom of Crockpot.         Add ginger, garlic, and fresh hot Chile peppers to the Crockpot.
2. Sear bone-in lamb in it's own fat until browned on all sides. (Trim fat and heat in pan or just sear         fatty lamb on pan without added oil.) If lamb is especially lean, add coconut oil or butter to sear         lamb.
3. Place seared lamb in Crockpot.
4. Add dry spices, tomatoes, red wine vinegar, and chicken stock to Crockpot.
5. Cook 4 hours on high or 6 to 8 hours on low, or until lamb is falling off the bone tender.
6. Stir in salt to taste (about 1 to 2 tsp), and garnish with 1 to 2 tbsp fresh chopped cilantro.