Nihari

Name: Nihari
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 tbsp vegetable oil; 2 tbsp ghee; 2.5cm piece of ginger finely grated; 2-3 garlic cloves finely chopped; 4 lamb shanks; 1½ tbsp Kashmiri red chilli powder; 1 tbsp plain flour; 1 tbsp wholewheat flour; 1 tbsp fennel seeds; 1 cinnamon stick; 2 black cardamom pods; 2 whole star anise; 1½ tbsp coriander seeds; 1 tbsp cumin seeds; 2 mace blades or ½ tsp ground mace; ½ tsp ground nutmeg; 2 tbsp blue poppy seeds (not black); 15 whole cloves; ¾ tbsp black peppercorns or 2-3 pippali long peppers; large handful of coriander leaves roughly chopped; 5cm piece of ginger julienned; 2 green finger chillies finely chopped; 6 tbsp crispy fried onions; 4 lemons cut into wedges; naan

Total time: 4 h 20
servings: 6 servings
Dish type: Main dish

Contains glutenPork-freeAlcohol-freeLactose-freeKosher : to verifyHalal : to verify

Prep

20 min

Cook

4 h

Total time

4 h 20

Ingredients

servings

4 c. à soupe vegetable oil
2 c. à soupe ghee
2,5 cm piece of ginger finely grated
2 -3 garlic cloves finely chopped
4 lamb shanks
1,5 c. à soupe Kashmiri red chilli powder
1 c. à soupe plain flour
1 c. à soupe wholewheat flour
1 c. à soupe fennel seeds
1 cinnamon stick
2 black cardamom pods
2 whole star anise
1,5 c. à soupe coriander seeds
1 c. à soupe cumin seeds
2 mace blades or ½ tsp ground mace
0,5 c. à café ground nutmeg
2 c. à soupe blue poppy seeds (not black)
15 whole cloves
0,75 c. à soupe black peppercorns or 2-3 pippali long peppers
large handful of coriander leaves roughly chopped
5 cm piece of ginger julienned
2 green finger chillies finely chopped
6 c. à soupe crispy fried onions
4 lemons cut into wedges
naan

Method

1
In a spice grinder or mini food processor, add all the nihari masala ingredients with 2 tbsp hot water and blitz to a fine paste. Set aside 3 tsp of the nihari masala spice blend for serving.
2
Heat the oil and ghee in a large, heavy-based pan over medium heat. Fry the ginger and garlic until fragrant, around 2 mins. Add the lamb and fry all over for 10 mins or until well browned. Stir in the Kashmiri red chilli powder, the remaining nihari masala and 1 tsp salt. Fry until spices are fragrant, 1-2 mins, adding a splash of water if needed to prevent sticking. Add 1.5 litres of water, or just enough to submerge the meat.
3
Bring to a simmer, then cook, covered, over a medium-low heat for 45 mins-1 hr. Remove 150ml of the cooking liquid and whisk with both flours until combined. Return to pan and stir well. Cover and cook on a low heat for a further 2 hrs, or until the meat is fall-apart tender.
4
Serve garnished with coriander, ginger, chillies, fried onions, lemon wedges, and the reserved spice blend, and naan on the side, if you like.

Nutrition

calories: 552 calories
fatContent: 36 grams fat
fiberContent: 3 grams fiber
sugarContent: 0.4 grams sugar
sodiumContent: 1.35 milligram of sodium
proteinContent: 50 grams protein
carbohydrateContent: 4 grams carbohydrates
saturatedFatContent: 12 grams saturated fat

Indicative values from the source, for the original recipe.

Source : bbcgoodfood

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