Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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).

6. 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.

7. 7.Serve

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