Nihari

Ingredients

For 6 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. 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. 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. 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. 4.Serve garnished with coriander, ginger, chillies, fried onions, lemon wedges, and the reserved spice blend, and naan on the side, if you like.