Lamb shank nihari

Lamb Shank Nihari is a rich and flavorful Pakistani stew that features tender lamb shanks slow-cooked in a fragrant, spiced gravy. The dish is a true comfort food, offering a depth of flavors from the combination of spices, ginger, garlic, and a variety of traditional ingredients. Nihari, traditionally a breakfast dish, has become a beloved choice for special occasions or weekend meals. The tender meat, infused with aromatic spices, is served with naan or steamed rice, making it a satisfying and hearty meal.

Ingredients:

For the Nihari Stew:

2 large lamb shanks (bone-in)
2 tbsp ghee or vegetable oil
2 large onions, finely sliced
4 cloves garlic, minced
2-inch piece of ginger, minced
2 tomatoes, pureed
1/4 cup wheat flour (optional, for thickening)
4 cups water or beef/chicken broth
1 tbsp Nihari masala (can be found in stores or use a homemade blend of ground cumin, coriander, fennel, turmeric, garam masala, and chili powder)
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
1 cinnamon stick
3-4 cloves
3-4 green cardamom pods
1 bay leaf
Salt to taste
Fresh cilantro for garnish
Lemon wedges for serving

For Garnishing:

Sliced ginger
Fresh cilantro leaves
Lemon wedges
Green chilies (optional)

Directions:

Prepare the Lamb:
- Heat ghee or vegetable oil in a large pot over medium heat. Add the lamb shanks and sear them on all sides until browned. Remove the lamb shanks from the pot and set aside.
Sauté the Aromatics:
- In the same pot, add the sliced onions and cook until golden brown, stirring occasionally (about 10-12 minutes).
- Add the minced garlic and ginger, and sauté for another 2-3 minutes until fragrant.
Cook the Spices:
- Stir in the pureed tomatoes and cook for another 3-4 minutes, allowing the tomatoes to break down.
- Add the Nihari masala, red chili powder, turmeric powder, ground coriander, ground cumin, cinnamon stick, cloves, cardamom pods, and bay leaf. Cook for 2-3 minutes, allowing the spices to bloom.
Slow Cook the Nihari:
- Return the lamb shanks to the pot. Add the water or broth, and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 2-3 hours, or until the lamb is tender and falling off the bone. Stir occasionally.
Thicken the Gravy (Optional):
- If you prefer a thicker gravy, mix the wheat flour with a small amount of water to form a smooth paste. Stir this paste into the stew, and let it cook for another 10-15 minutes until the sauce thickens.
Final Seasoning:
- Check the seasoning and add salt as needed. If the gravy is too thick, add a bit more water to reach the desired consistency.
Serve:
- Once the lamb is tender, garnish with freshly sliced ginger, cilantro leaves, and green chilies if desired. Serve hot with naan, paratha, or steamed rice, along with lemon wedges on the side.