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Lamb Shank Nihari

2.88 from 259 votes
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Ingredients
  

Nihari Masala – yields approx 5 tbsps

  • 1 tbsp Fennel seeds
  • 1 tbsp Cumin seeds
  • 1 tbsp Coriander seeds
  • 1 tbsp Peppercorns
  • 2 Bay leaves
  • 6 green Cardamoms
  • 2 black Cardamoms
  • 2 inch stick of Ginger
  • 1 Mace flower
  • 2 Star Anise
  • 10 Cloves
  • 1 tbsp red Chilli powder
  • 1/2 tbsp Turmeric
  • 1/4 cup Oil
  • 4 tbsps fresh Ginger and Garlic paste
  • 3 Lamb shanks – 3 lbs approx 1.3 kg
  • 1 tsp of Salt
  • 2 litres Water
  • 2 tbsps of all purpose flour & water

Tadka(optional)

  • 1 tbsp Ghee
  • 1 tsp Cumin seeds
  • 1 tsp black Sesame seeds
  • 4 dried red Chillies

Garnish

  • Julienne of Ginger & Garlic
  • Lime & Lemon wedges
  • Sliced green Chillies
  • Fried Onions
  • Coriander

Instructions
 

  • Prepare the Nihari masala by grinding all the spices together
  • Heat some oil and saute the ginger and garlic
  • Add the shanks and all the ground nihari masala and salt
  • Add a little water if it starts to burn
  • Coat the shanks in the spices and add the rest of the water, cover and slow cook for 2.5 – 3 hours
  • Remove the shanks make a flour slurry and thicken the gravy
  • Prepare the tadka by heating some ghee and saute the cumin and sesame seeds
  • Add the dried chillies and pour the tadka over the nihari – this is totally optional and not done in many nihari recipes