NIHARI ROAST LAMB 🎄 Gosh, I would love to take credit for this idea, but it actually came to my sister in law in a dream. I had to try it. Absolutely no regrets Ingredients For the lamb ~2kg lamb shoulder, bone in 3 tbsp ghee 4 tbsp nihari masala (any brand works) 2 large white onions, thinly sliced 4 cloves garlic, peeled 2 to 4 green chillies 500ml water For the gravy 1 tbsp butter 2.5 tbsp flour All the pan drippings (onions, garlic, chillies and juices) 500ml milk 2 tbsp sugar, optional (add if the gravy is a little spicy) Method Rub the lamb shoulder all over with the ghee. Sprinkle over 3 tablespoons of the nihari masala and massage it well into the meat. Add the sliced onions, garlic cloves and green chillies to a large roasting tray. Pour in the water. Place the lamb shoulder on top of the onions. Cover the tray very tightly with foil, sealing all the edges so no steam escapes. Cook at 140°C fan for 6.5 hours. Once cooked, turn the oven off and leave the lamb inside, still covered, for 1 hour to rest in the residual heat. The lamb should be extremely soft and pull apart easily. Transfer everything left in the roasting tray, including the onions, garlic, chillies and cooking juices, to a blender and blend until smooth. In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, until it turns a medium brown. Pour in the blended mixture and bring to a gentle boil. Add the milk, stirring until smooth. Taste and add sugar if needed to balance the heat. Simmer until thickened to your liking. #slowcook #lambrecipe #FoodTok #christmas #cookingathome - @cookingwzainab