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Lamb Nihari

Lamb shanks braised from dusk until dawn in a sauce of nihari masala, marrow-rich bone stock, and whole spices until the meat collapses into silky threads.
Print Recipe
Prep Time: 4 hours
Total Time: 4 hours
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 2 lamb shanks (about 1kg total)
  • 4 tbsp ghee
  • 2 large onions sliced
  • 1 tbsp ginger-garlic paste
  • 1 tsp fennel Nihari Masala
  • 1 tsp cumin Nihari Masala
  • 1/2 tsp mace Nihari Masala
  • 3 green cardamom Nihari Masala
  • 3 cloves Nihari Masala
  • 1 tsp black pepper Nihari Masala
  • 1/2 tsp nutmeg Nihari Masala
  • 1 tsp coriander powder Nihari Masala
  • 1 tsp red chili powder Nihari Masala
  • 1/2 tsp turmeric Nihari Masala
  • 1 tbsp almond flour (thickener) Nihari Masala
  • Salt Nihari Masala
  • Ginger julienne, lemon, and green chilies to serve Nihari Masala

Instructions

  • Brown shanks on all sides in ghee, 10 minutes.
  • Add onions and cook until deep golden.
  • Add ginger-garlic paste and all spices; cook 3 minutes.
  • Add almond flour; stir 1 minute to coat.
  • Add 1.5L hot water; bring to a boil.
  • Cover and cook on very low heat 3–4 hours.
  • Meat should fall from bone; thicken sauce if needed.
  • Serve with ginger julienne, lemon, and green chilies.

Nutrition

Serving: 1serving | Calories: 480kcal | Protein: 42g | Fat: 32g | Fiber: 1g
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