Ingredients with Measurements:
- 2 lamb shanks
- 2 tablespoons vegetable oil
- 2 onions, sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons salt
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 cinnamon stick
- 2 bay leaves
- 4 cups water
- 2 tablespoons wheat flour
- 2 tablespoons ghee
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons chopped fresh ginger
- 2 green chilies, sliced
Special Equipment Needed:
- Pressure cooker or slow cooker
Step-by-Step Instructions:
1. Heat the vegetable oil in a pressure cooker or slow cooker. Add the sliced onions and cook until they are golden brown.
2. Add the ginger paste and garlic paste to the onions and cook for 2 minutes.
3. Add the lamb shanks to the pressure cooker or slow cooker and cook for 5 minutes.
4. Add the salt, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, fennel seeds, black peppercorns, cinnamon stick, and bay leaves to the pressure cooker or slow cooker. Mix well.
5. Add the water to the pressure cooker or slow cooker and mix well.
6. Close the pressure cooker lid and cook for 30 minutes on high pressure. If using a slow cooker, cook on low for 8 hours.
7. Once the lamb shanks are cooked, remove them from the pressure cooker or slow cooker and set aside.
8. In a small bowl, mix the wheat flour with 1/4 cup water to make a paste.
9. Add the wheat flour paste to the pressure cooker or slow cooker and mix well. Cook for 5 minutes until the gravy thickens.
10. In a separate pan, heat the ghee and add the chopped fresh cilantro leaves, chopped fresh ginger, and green chilies. Cook for 2 minutes.
11. Add the cooked lamb shanks to the pan with the ghee and mix well.
12. Add the lamb shanks and ghee mixture to the pressure cooker or slow cooker and mix well.
13. Cook for an additional 5 minutes.
14. Serve hot with naan bread or rice.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
High pressure for 30 minutes or low heat for 8 hours
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Lamb shanks can be substituted with beef shanks or chicken thighs.
- Wheat flour can be substituted with cornstarch or all-purpose flour.
- Ghee can be substituted with butter or vegetable oil.
Variations:
- Add potatoes or carrots to the pressure cooker or slow cooker for a heartier meal.
- Use boneless lamb or beef instead of shanks for a quicker cooking time.
- Add a dollop of yogurt on top of the nihari for a creamy texture.
Tips and Tricks:
- To make the nihari spicier, add more red chili powder or green chilies.
- If the gravy is too thin, add more wheat flour paste to thicken it.
- For a richer flavor, use bone-in lamb or beef instead of boneless.
Storage Instructions:
Store leftover nihari in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the nihari in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the nihari in a deep bowl with a sprinkle of chopped fresh cilantro leaves on top.
Garnishes:
Garnish with sliced green chilies and chopped fresh ginger.
Pairings:
Serve with naan bread or rice.
Suggested Side Dishes:
Serve with a side of raita or cucumber salad.
Troubleshooting Advice:
- If the lamb shanks are tough, cook them for an additional 10-15 minutes.
- If the gravy is too thick, add more water to thin it out.
Food Safety Advice:
- Make sure the lamb shanks are cooked to an internal temperature of 145°F.
- Store leftover nihari in the refrigerator within 2 hours of cooking.
Food History:
Nihari is a popular Pakistani and Indian dish that originated in the Mughal Empire. It was traditionally made with beef or lamb shanks and slow-cooked with spices to create a rich and flavorful gravy.
Flavor Profiles:
Nihari is a spicy and aromatic dish with a rich and savory flavor.
Serving Suggestions:
Serve the nihari with a side of naan bread or rice for a complete meal.
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Region: Pakistani