Lamb Nihari - Lamb Shank Curry
Slow cooked lamb or goat shank along with bone marrow, producing an absolute ambrosial meat on the dinning table.
Equipment
- Instant Pot, Handi,
Ingredients
For Spice blend(Nihari Masala)
- 1.5 tablespoon Fennel seeds
- 1.5 tablespoon Coriander seeds
- 1 tablespoon Cumin seeds
- 1 teaspoon Black peppercorns
- 2 inch Cinnamon stick
- 2 Black Cardamom
- 5 Green Cardamom
- 2-3 Bay leaves
- 1-2 Star Anise
- 6-7 Cloves
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Ground Mace
Other Ingredients
- 2 large lamb shanks
- 3 tablespoon Ghee / Clarified Butter
- 3 tablespoon Oil
- 1 tablespoon Ginger Grated
- 1 tablespoon Garlic Grated
- 1 tablespoon All purpose flour
- 1 tablespoon Wheat flour
- 1 teaspoon Kashmiri Red Chilli Powder
- 2 teaspoon Salt
- 1 tablespoon Ginger Juliennes
- 2 tablespoon Fresh Coriander Leaves Chopped
- 1 teaspoon Cumin seed
- 2 Onion medium size,thinly sliced
- 2 Green chilli slitted and cut into halves
- 2-3 Lemon wedges for garnishing
Instructions
- In a small pan, dry roast all the ingredients(listed under spice blend)for Nihari masala, for few minutes. Let them cool and transfer them to a grinding jar. Blend it to a fine powder and keep aside.
- Switch on the instant pot and set it on for "saute" mode. If not using Instant pot, then heat a heavy bottomed Kadhai or handi over medium flame.
- Add ghee to it and once ghee is warm, add grated ginger and garlic. Saute for 1-2 minutes until raw smell fades away. Add lamb shank pieces and saute for 4-5 minutes.
- Add Kashmiri chilli powder, salt and the grinded Nihari masala to it and saute for 2 minutes till spice mixture is roasted well and lamb shanks are coated nicely and switch off the instant pot. If cooking in handi, then reduce the heat to lowest.
- Add 8 cups of water(if using instant pot, otherwise 10 cups if cooking in handi/kadhai) and mix well. Close the instant pot with lid and adjust the setting to "slow cook" mode for 2.5 hours. If cooking in handi, then cover the handi with lid and let it cook on lowest heat for 2.5 hours.
- After that, open the lid and check if the shanks are cooked nicely. It should be really tender once you touch it with the spoon and comes off the bone easily. Now adjust the instant pot to "saute" mode again.
- Sieve together all purpose flour and wheat flour. Take it in a bowl and add 1/2 cup of water. Mix well and add this to the cooking Nihari. Saute for 2-3 minutes so that there are no lumps formed and let Nihari cook for 10-12 minutes more.
- Heat another pan over medium flame and add oil to it. Once warm, add cumin seeds and let it crackle. Add sliced onions and saute till they are golden. Add chopped green chillies and ginger julienne and saute for 1 minute.
- Switch off the heat and transfer this tempering to cooking Nihari. Mix well and switch off the heat.
- Transfer to a serving bowl and garnish with chopped coriander and lemon wedges. Serve hot and enjoy with Naan or rice.
Notes
- I used both ghee and oil in my recipe, however you can use any whatever available. This tastes best when cooked in ghee.
- Slow cooking is the key in this recipe, so don't rush up.
- Using all purpose flour/wheat flour in the recipe gives silky texture with thickening, so you can use any of them or both combined.
Nutrition
Nutrition Facts
Lamb Nihari - Lamb Shank Curry
Amount Per Serving
Calories 257
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 60mg20%
Sodium 887mg39%
Potassium 346mg10%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 2g2%
Protein 15g30%
Vitamin A 48IU1%
Vitamin C 10mg12%
Calcium 78mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.