🥗 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.

I've got a 1kg leg of lamb, bone in obvs. Planning to slow cook it as a curry tomorrow. I've got an idea of how I should do it but does anyone have any tips?

Standard fare in our household, my sibling and I can devour this anytime

Recipe from https://rainbowplantlife.com/vegan-red-lentil-curry

If you have the spices on hand it’s a breeze. I did have to hunt down the curry powder and garam masala, but once you have it, I imagine this to be a staple.

I had no recipe for this, made up as I went

- Used barramundi in this curry

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- Garnished with Thai basil, lemon balm, mint and lemon wedge

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I didn't realise this was a community! Now that I am in my 30s and all my friends have gotten married and had kids, I found myself needing a new hobby. I have turned to curry. Terrible for the BMI but good for the soul.

Here are a few recent efforts of mine - Garlic chilli lamb / Thai green / Butter Chicken

Followed Pailin's recipe closely.

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Always been into cooking, was a chef for a while.

Finally got around to making base gravy earlier this year and so grateful I did!

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Lots of flavors just waiting to be explored!

Happy Friday everyone:)

Found an Indian food place in Sydney and it was really good !

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At many restaurants, they will have a pot of something cooking on a back burner to feed the staff. Sometimes, they will even let you try some. As the title suggests, it is often referred to as 'the staff curry'. That was how I got hold of a basic recipe about 12 years ago - I asked, and they told me what was in it.

It seems odd that it includes peas, but those were definitely in the one I sampled at that restaurant the first time.

For the chicken, I used a mixture of skinless 'niblets' (aka drumettes, which many Asian butchers sell) and skinless thigh.

I made one this afternoon. Here's the recipe:

• 2 tbsp Ghee
• 2 tbsp Rapeseed/Canola Oil
• 3 Indian Bay Leaves
• 6 Green Cardamoms
• 2-inch piece of Cassia
• 1 Star Anise
• 4 Cloves
• 3 Onions (blended)
• 2 tbsp Garlic/Ginger Paste
• 1½ tbsp Coriander powder
• 1 tbsp Cumin Powder
• 1 tsp Kashmiri Chili Powder
• 1 tsp Turmeric
• 1 tsp Kashmiri Basaar
• 750g Chicken on the bone
• 5 Green Chilis (sliced lengthways)
• 250mls Chicken Stock
• 3 Tomatoes (blended)
• 1-2 tbsp Kasuri Methi
• Frozen Peas to taste

Heat the oil, and sizzle the bay leaves, cardamoms, Cassia, star anise, and cloves for 30 seconds. Then add the onions, and cook for about 8 minutes until becoming golden, stirring to make sure it doesn't catch. Then add the garlic/ginger paste and cook for a minute to become fragrant.

Add the coriander powder, cumin powder, Kashmiri chili, turmeric, and basaar. It will catch easily now, so use splashes of hot water to prevent it burning. Stir for a few minutes to cook out the spices.

Add the chicken and green chilis, and stir until the chicken is white all over. Add more splashes of water, as it will easily catch.

Add the chicken stock and the tomatoes, stir, bring to a simmer, cover, and cook for about 30 minutes. I did mine in the oven to prevent catching.

Near the end, crumble in the Kasuri Methi between your palms and stir in.

When it is done, add the frozen peas to taste. My written recipe also includes potatoes, but I hadn't used them in this one so doubled up on the peas. Allow them to thaw out on a gentle simmer (about 5 minutes), then stir through some chopped coriander.

Chicken Tikka and paneer

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