Lamb Shank Nihari – Indian/Pakistani Style

Step 1: Prepare the Marinade

Add 4 tablespoons of plain whisked yogurt (made from whole milk) to a dish. Add approximately 0.5 teaspoon of mustard oil, 1 teaspoon of Nihari masala, and a touch of salt. Mix well.

Step 2: Marinate Lamb Shanks

Place the 2 lamb shanks into the prepared marinade, ensuring they are nicely coated. Set aside to marinate for about 30 minutes.

Step 3: Sauté Onions and Garlic

Heat 3 tablespoons of vegetable oil in a non-stick saucepan over medium-high heat. Add the chopped onions and sauté for approximately 3 minutes until they are almost brown but not burnt. Reduce the heat to medium and add 3 small cloves of chopped garlic, stirring to prevent burning.

Step 4: Brown Lamb Shanks and Add Spices

Add the marinated lamb shanks and any remaining marinade to the saucepan. Brown the lamb shanks with the onions and garlic. Add 1 tablespoon of green chili and ginger paste, 2 tablespoons of cumin and coriander mix, 0.25 teaspoon of turmeric powder, and 1 teaspoon of hot red chili powder. Stir quickly to prevent the spices from burning.

Step 5: Add Water and Thicken Gravy

Add salt to taste for the gravy. Pour in 2 cups of water and stir. After simmering for 2 minutes, add 2 tablespoons of toasted all-purpose flour mixed with water (slurry) to thicken the gravy. Stir well to avoid lumps. Add 1 more cup of water (total 3 cups).

Step 6: Add Kashmiri Chili and Slow Cook

Add 1 tablespoon of Kashmiri chili powder for color and flavor. Stir everything together. Cover the pot and reduce the heat to medium-low. Slow cook the lamb shank nihari for 2 hours until the meat is super tender.

Step 7: Serve

Once cooked, plate the lamb shank nihari and serve hot. Enjoy this delicious and tender dish!

• Slow cook the lamb shanks for maximum tenderness and flavor.

• Toast the all-purpose flour before mixing with water to prevent lumps and enhance the gravy's texture.

• Kashmiri chili powder adds vibrant color without excessive heat.

• Tomatoes can be used instead of yogurt for marination, as mentioned by the chef.