Lamb Shank Nihari - Lamb Shank Curry - Glen And Friends Cooking

Lamb Shank Nihari - Lamb Shank Curry - Glen And Friends Cooking
This is a lamb shank recipe that we've eaten versions of in Northern India and in the Punjab region along the Pakistani border. It's also a lamb shank recipe we've eaten often here in Toronto... After sticking my head into countless kitchens asking questions to learn about how to make lamb shank nihari; I'm going to give it a go.

Ingredients:
30 mL (2 Tbsp) ghee
2 onions, thinly sliced
15 mL (1 tbsp) garlic paste
15 mL (1 tbsp) ginger paste
4 small lamb shanks
5 mL (1 tsp) ground turmeric
1.5L water

Spice Mix (Nihari Masala)
15 mL (1 tbsp) cumin seeds
15 mL (1 tbsp) coriander seeds
10 mL (2 tsp) fennel seeds
10 cardamom, pods
1 star anise
1 cinnamon stick
10 cloves
10 mL (2 tsp) whole black peppercorns
2 mL (½ tsp) nutmeg
5 mL (1 tsp) ground ginger
5 mL (1 tsp) kashmiri chilli powder



Method:
Pre-heat the oven to 150ºC (300ºF).
Heat the ghee in a Dutch oven and fry the onions with a pinch of salt over a medium-high heat for 20 -25 minutes until caramelised.
Meanwhile make the nihari masala spice mix by toasting all of the whole spices in a dry frying pan over medium heat for 1-2 minutes or until smelling fragrant.
Transfer to a spice grinder with ground ginger and chilli powder; and grind to a powder.
Add the spice mix to the onions and stir.
Then add the garlic and ginger pastes, shanks, ground turmeric, and 1.5L water.
Bring to a simmer, cover and place in the oven for 4-5 hours.
Check occasionally and add liquid if needed.




#LeGourmetTV #GlenAndFriendsCooking





Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar