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Lamb Shank Nihari

2.88 from 259 votes
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Ingredients Method

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

Method
 

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