Nihari (Lamb Shanks)

Ingredients:

• Beef , 1 kg + Bones & marrow, 1 kg or 2kg lamb shanks
• Garlic paste, 2 tbsp
• Salt, to taste
• Onions, 3 medium, sliced
• Black Peppercorns, 10-12
• Haldi (tumeric) powder, ½ tsp
• Dhuniya (coriander) powder, 1 tsp
• Oil, 4 tbs
• Plain flour (maida), 3 tbs
• Ginger paste, 1 tsp
• Yoghurt, 1 cup

 Grind together the following:

• Saunf (fennel seeds), 2 tsp
• Black pepper, ½ tsp
• Zeera (cumin), ½ tsp
• Seeds of 2 small illaichi (black cardamom)
• Cloves, 10
• Bari illaichi (big cardamom), 2
• Cinnamon, 1 stick
• Bay leaf, 1
• Jaifal (nutmeg), 1/4 tsp

Method:

1. Boil beef , bones and marrow with 1 onion and peppercorns in 12 cups of water for 4-6 hours
2. Set aside then get another pot for frying.
3. Put oil in a pot.
4. Add onion and fry till golden
5. Add garlic paste and ginger paste then sauté for a minute or two.
6. Dissolve the flour in half a cup of water and add this.
7. Bring to boil.
8. Mix yoghurt, salt, chili powder, tumeric, coriander and ground spices then add to pot.
9. Stir until the oil separates
10. Add a little water
11. Add the meat.
12. Leave to tenderize on very low flame, about 20-30 minutes.
13. When meat has softened, make the curry into desired consistency.
14. Garnish–Fry some onion slices in a little oil til golden brown and add to Nihari. Also garnish with fresh coriander, ginger and green chilies.

Simply Indian: Sweet and Spicy Recipes from India, Pakistan and East Africa