Lamb Shank Nihari

Updated at: Thu, 17 Aug 2023 09:45:58 GMT

Step 1

1) Prepare the Nihari spice mix: Dry roast the whole spices then grind them into a fine powder.

Step 2

2) In a heavy-bottomed pot, heat oil. Sear the lamb shanks until they are nicely browned on all sides, will take around 10-12 mins.

Step 3

3) In the same pot, add the finely sliced onions and sauté on medium heat.

Step 4

4) Add the garlic ginger paste once onions turn translucent. Cook for a couple of minutes until the raw smell disappears.

Step 5

5) When onions turn golden add salt.

Step 6

6) When onions are golden brown add the ground spices and turn to low heat; Kashmiri chilli powder, turmeric powder and chilli powder.

Step 7

7) Mix the spices in ensuring it doesn't burn and after one minute add 1/4 cup hot water.

Step 8

8) Stir this for two minutes until well combined

Step 9

9) On low heat cook until spices are combined and oil separates

Step 10

10) Add the seared lamb shanks to the pot. Mix well to coat the lamb shanks with the sauce.

Step 11

11) Add the lamb juice collected on the plate to the pot.

Step 12

12) Saute this for 2 to 3 minutes until well combined

Step 13

13) Pour in enough hot water to cover the lamb shanks. Once submerged, turn to heat low to medium and cover for one hour.

Step 14

14) After one hour, uncover the pot and add in the Nihari spice mix and slurry, mix well then cover with a lid again but on low heat and let it simmer for another one hour.

Step 15

15) Serve the Lamb Shank Nihari hot, garnished with fresh ginger, cilantro leaves, green chilies, and lemon wedges. It is traditionally enjoyed with roti or naan.

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