Lamb Shank Nihari

Ingredients

• 14 large lamb shanks
• 23 large onions, thinly sliced
• 34 tbsp wheat flour, mixed with water into a smooth slurry
• 42 tbsp ginger-garlic paste
• 51 tbsp Nihari spice mix (cumin, coriander, fennel, nutmeg, mace, cardamom, cloves, cinnamon)
• 61 tsp red chilli powder
• 71/2 tsp turmeric powder
• 8100g bone marrow (optional, for richness)
• 93 tbsp ghee
• 10Fresh ginger juliennes
• 11Fresh coriander and green chillies to garnish
• 12Lemon wedges to serve
• 13Salt to taste

Instructions

1. 1Heat ghee in a large heavy pot. Fry sliced onions until deep golden brown. Remove half for garnish.
2. 2Add ginger-garlic paste to the remaining onions and sauté for 2 minutes.
3. 3Add Nihari spice mix, red chilli powder, and turmeric. Cook for 1 minute until fragrant.
4. 4Add lamb shanks and sear on all sides for 5 minutes, coating well in the spice base.
5. 5Add 1.5 litres water, bring to a boil, then reduce to the lowest heat. Cover and cook for 4–5 hours until meat is falling off the bone.
6. 6Remove the shanks carefully. Strain the broth if desired, then return to the pot.
7. 7Slowly whisk in the wheat flour slurry while stirring constantly. Simmer for 15–20 minutes until the gravy is silky and thick.
8. 8Return the shanks to the gravy. Add bone marrow if using, and simmer for 10 more minutes.
9. 9Garnish with fried onions, ginger juliennes, fresh coriander, green chillies, and a squeeze of lemon. Serve with khameeri roti.