Lamb Nihari Recipe

Marinate lamb

Pat lamb shanks dry. Combine yogurt, 1 tsp salt and 1 tsp freshly ground black pepper in a bowl. Coat shanks thoroughly with the yogurt mixture. Cover and refrigerate for at least 1 hour or up to overnight. Remove from fridge 30 minutes before cooking to come toward room temperature.

Lightly toast coriander seeds, cumin seeds, fennel seeds, black peppercorns, green cardamoms, cloves and cinnamon sticks in a dry skillet over medium heat for 2–3 minutes until fragrant. Cool slightly, then grind to a coarse powder using a spice grinder or mortar and pestle. Set aside.

Heat vegetable oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add bay leaves, then add the marinated shanks, searing 3–4 minutes per side until well browned. Work in batches if needed. Remove shanks and set aside.

In the same pot reduce heat to medium. Add sliced onions and a pinch of salt. Cook, stirring occasionally, 10–12 minutes until deep golden brown and caramelized. If onions begin to stick, lower heat and add a splash of water.

Add minced garlic, 4 tbs fresh ginger and slit green chilies to the caramelized onions and sauté 2–3 minutes until raw aroma dissipates.

Add the freshly ground whole-spice blend to the pot along with turmeric powder and red chili powder. Stir and cook for 1–2 minutes to bloom the spices, be careful not to burn.

Return the seared lamb shanks to the pot, nestling them into the onion-spice mixture. Add 6 cups of water or low-sodium stock to just cover the meat. Bring to a gentle simmer over medium heat.

Skim any foam or excessive fat from the surface. Reduce heat to low so the liquid maintains a bare simmer. Cover the pot with a tight-fitting lid and cook for 3 to 4 hours on the stovetop, or transfer to an oven preheated to 300°F (150°C) and roast 3 to 4 hours, until the meat is falling off the bone and the marrow is soft. Check every 45–60 minutes and baste the meat with the cooking liquid.

About 30 minutes before the end of cooking, remove 1 cup of the hot cooking liquid into a small pan. In a separate bowl whisk the 2 tbs atta or besan with the 1 cup cold water to make a smooth slurry. Heat the reserved cup of hot liquid and slowly whisk in the slurry to avoid lumps, cooking until slightly thickened—this is the nihari glaze.

Stir the thickened glaze back into the pot with the shanks and simmer on low, uncovered, for 20–30 minutes to allow the sauce to fully thicken and the flavors to concentrate. Taste and adjust salt and chili level. If using bone marrow or added lamb fat, stir it in now for additional gloss and richness. Sprinkle 1 tsp garam masala, stir gently.

Transfer lamb shanks to a serving dish and ladle the nihari gravy over them. Garnish liberally with chopped coriander, julienned ginger, sliced green chilies, fried onions and mint leaves if using. Serve with lemon or lime wedges on the side.

Traditionally serve hot with steamed basmati rice, naan or sheermal. Leftovers will taste better the next day after flavors meld; reheat gently and add a splash of water or stock if the sauce has thickened too much.