Nihari

🧂 Ingredients

• 1 kg Lamb shanks(About 4-6 shanks, depending on size. Ensure they have bone marrow attached.)
• 3 tbsp Nihari masala(Store-bought or homemade. This is a complex spice blend crucial for Nihari's flavor.)
• 2 tbsp All-purpose flour (Maida)(For thickening the gravy.)
• 100 g Ghee(Clarified butter. Can substitute with a neutral oil, but ghee adds authentic flavor.)
• 3 inches Ginger(Julienned for garnish. Reserve about 1 inch, finely minced, for the initial cooking.)
• 1 cup Fried onions (Birista)(Store-bought or homemade. Adds sweetness and depth.)
• from shanks Bone marrow(Ensure marrow is present in the shanks. It adds richness and flavor.)
• 1.5 liters Water(Approximately. Adjust as needed for desired gravy consistency.)
• to taste Salt

👨‍🍳 Instructions

1. 1

   Prepare the aromatics and sear the meat. Heat the ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the minced ginger and sauté for about 30 seconds until fragrant. Add the lamb shanks and sear on all sides until deeply browned, about 8-10 minutes. Remove the shanks and set aside. Add half of the fried onions to the pot and sauté for 1-2 minutes until slightly softened.

   ⏱️ 15 minutes
2. 2

   Bloom the spices and build the base. Reduce the heat to medium. Add the Nihari masala and stir constantly for 1 minute until fragrant, being careful not to burn the spices. Return the lamb shanks to the pot. Pour in the water, ensuring the shanks are mostly submerged. Add salt to taste. Bring the mixture to a boil.

   ⏱️ 10 minutes
3. 3

   Slow-cook the Nihari. Once boiling, reduce the heat to the lowest possible setting. Cover the pot tightly, ensuring a good seal (you can use foil under the lid). Let it simmer gently for 8-10 hours, or until the meat is exceptionally tender and falling off the bone. Check periodically and add more hot water if the gravy becomes too thick. The ideal temperature for this slow simmer is around 90-95°C (195-205°F), mimicking an oven's lowest setting or a stovetop on its absolute lowest flame.

   ⏱️ 8-10 hours
4. 4

   Thicken the gravy. About 30 minutes before serving, prepare the flour slurry. In a small bowl, whisk the wheat flour with a little cold water until smooth, creating a thin paste. Carefully ladle about 1 cup of the hot Nihari gravy into the flour slurry, whisking continuously to prevent lumps. Pour this mixture back into the main pot of Nihari, stirring gently. Increase the heat slightly to medium-low and simmer for another 20-30 minutes, stirring occasionally, until the gravy has thickened to your desired consistency. The bone marrow should have rendered and integrated into the gravy, enriching it further.

   ⏱️ 30 minutes
5. 5

   Serve and garnish. Ladle the Nihari into serving bowls, ensuring each bowl gets a shank or pieces of meat. Garnish generously with the remaining julienned ginger and fried onions. Serve hot with fresh lime wedges, green chilies (slit), and warm naan or roti.

💡 Pro Tips

• ✓For the most authentic flavor and texture, Nihari is traditionally cooked overnight on a very low heat, often in a tandoor or a heavy pot sealed with dough.
• ✓The meat should be so tender that it easily falls off the bone with the slightest touch.
• ✓Don't skimp on the garnishes; they are integral to the dish's flavor profile and presentation.
• ✓If you don't have Nihari masala, you can create a similar flavor profile by combining ground coriander, cumin, fennel, black cardamom, green cardamom, cloves, black pepper, cinnamon, and dried ginger.

🔄 Variations

• Beef Nihari: Use beef shank or beef cubes instead of lamb.
• Chicken Nihari: While less traditional, chicken can be used for a quicker version, though the depth of flavor will be different.
• Vegetarian Nihari: A more modern adaptation, often using mixed vegetables and a rich spice base, though it deviates significantly from the original.

🥗 Nutrition

Per serving