This lamb stock is a crucial part of the flavour and depth of our nihari and awadhi lamb biryani. It sets to a very thick, opaque jelly once it has cooled. Ask your butcher for a combination of shank/leg and shoulder bones, cut to 5–7 cm lengths.
The exact weight of bones and quantity of water will depend on the capacity of your stockpot. The stove method is slightly quicker, whereas the oven or slow-cooker method