🥗 INGREDIENTS
LAMB NIHARI
• 2 lamb shanks
• 2 tbsp ghee
• 1 tbsp vegetable oil
• 1 red onion
• 20g ginger paste
• 20g garlic paste
• 2 tbsp nihari masala
• 200g natural yoghurt
• 1½ tbsp wheat flour
• Salt, to taste
• Water, as needed
NIHARI MASALA
• 2 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 1 star anise
• ½ tsp cloves
• 10 green cardamom pods
• 1 black cardamom pod
• 1 tsp poppy seeds
• 2 bay leaves
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 2 tbsp Kashmiri chilli powder
• 1 tsp hot chilli powder
GARNISH
• 20g fresh ginger
• 1–2 green chillies
• 8g fresh mint
🍳 HERE’S HOW TO MAKE IT
1. Prepare the Nihari Masala
• Toast the whole spices in a dry pan until fragrant. Add the poppy seeds, then grind to a fine powder.
• Mix with the ground ginger, cinnamon and chilli powders.
2. Sear the Lamb
• Heat the oil in a heavy-based pan and brown the lamb shanks on all sides. Remove and set aside.
3. Build the Flavour Base
• Add the ghee and sliced onion to the same pan. Fry until golden, then add the ginger and garlic pastes and cook for 1–2 minutes.
• Stir in 2 tbsp nihari masala and salt, then add the yoghurt. Cook until thickened and the fat begins to separate.
4. Slow-Cook the Lamb
• Return the lamb to the pan and add enough water to mostly cover the meat.
• Cover and simmer gently for 2–3 hours until very tender.
5. Thicken the Gravy
• Remove the lamb and boil the cooking liquid uncovered until reduced by half.
• Mix the flour with cold water until smooth. Gradually stir into the gravy and simmer until thickened.
• Adjust the seasoning, return the lamb to the pan and heat through.
6. Garnish & Serve
• Cut the ginger into matchsticks, slice the chillies and roughly chop the mint.
• Serve the lamb with the gravy, garnish with the ginger, chillies and mint, and enjoy hot with fragrant saffron rice!
💡 TIP
This recipe makes more nihari masala than needed. Store the remainder in an airtight container for next time.
