Royal Nihari Lamb Shank

Prep: 1 hour

Prep: 1 hour

Cook: 4 hours

Cook: 4 hours

Total Time: 5 hours

Total Time: 5 hours

Yield: 2-3 Servings

Yield: 2-3 Servings

INGREDIENTS:

Nihari Lamb Shank

  • 1 Cinnamon Stick 
  • 1 Star Anise 
  • 2-3 Cardamom Pods 
  • 2 Tablespoons of Olive Oil 
  • 1/4 Cup of Coarse Salt + 1 Lemon
  • 2 Tablespoons of Salt 
  • 1 Tablespoon of Black Pepper 
  • 1 Tablespoon of Red Chili Flakes
  • 2 Tablespoons of Kashmiri Red Chili
  • 1/2 Tablespoons of Turmeric 
  • 1 Tablespoon of Cumin 
  • 1 Tablespoon of Coriander 
  • 1 Tablespoon of Garlic Powder 
  • 1 Tablespoon of Graham Masala
  • 1 Cup of Onions 
  • 1 Cup of Beef/Vegetable Stock 
  • 4 Bay Leaves 
  • Parsley for Garnish 

Nihari Gravy

  • ¼ Cup of Atta flour
  • 1 Cup of Nihari Gravy
  • 1 Teaspoon of fresh black peppercorns

Chickpea Rice

  • 2 Large Onions
  • 1/4 Cup of Olive Oil
  • 1 Can of chickpeas
  • 1 Cups of Rice
  • 1.5 Cups of Hot Water
  • 2 Bay Leaves
  • 4 Black Peppercorns
  • 2-3 Cloves
  • 1 Teaspoons of Ginger Paste
  • 1 Teaspoon of Garlic Paste
  • 1 Teaspoons of Salt
  • 1 Teaspoon of Black Pepper
  • 1 Teaspoon of Cumin Powder
  • 1/2 Teaspoon of Turmeric
  • Caramelized Onions 

Cook:

Nihari Instructions: 

  1. In a large bowl, combine the oil and all the seasonings together & begin rubbing generously each side of the shank. 
  2. Marinate for 1 hour overnight. 
  3. Pre-heat your oven at 400 degrees F. 
  4. In a large pan, add oil and on medium- high heat and brown each side for about 5-7 per side. 
  5. Add your shanks into a baking dish, cover with onions, stock, and bay leaves. 6. Bake the shanks for 3 hours and 50 minutes with aluminum foil on. 7. Remove the foil and bake for an additional 10 minutes: 
  6. In a separate bowl, add your nihari liquid with a ice cube to cool the liquid a bit, and begin adding your atta flour to make it into a slurry. 
  7. In a pan, on medium-low heat, add your nihari slurry and begin cooking down till its slightly thick. Add in some freshly grounded black pepper. 

Rice Instructions: 

  1. Wash and soak your rice for about 30 minutes 
  2. In the meantime, sautèe two large onions till its golden brown. 
  3. In a separate pot, add the 1/4 of the onions along with its oil and ginger and the garlic paste.. 
  4. Add in the rice along with its seasonings and toast the rice for 1-2 minutes 5. Pour in the hot water. The water should be about 1 inch above the rice. 6. Add in the drained canned chickpeas 
  5. Let the rice and chickpeas come to a boil for about 5 minutes on medium heat. 8. Cover the rice with a towel and cover and let it cook on low for 20 minutes. 9. After 20 minutes, turn off the heat, and let it rest for about 5 minutes. 10.Fluff the rice with a fork and top it off with the rest of the sautè onions and almonds
  6. Plate the rice on a large platter, place the shanks on top of the rice, add some gravy and garnish with the caramelized onions and some parsley.