Lamb Nihari (Slow-Cooked Shank Stew)
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Ingredients
- 4 lamb shanks
- 2 onion, sliced
- 3 tbsp ghee
- 6 garlic cloves
- 25 g fresh ginger, grated
- 3 tbsp plain flour
- 1 tbsp fennel seeds
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 15 g fresh ginger, cut into fine strips
- 1 lemon
Nutrition (per serving)
- Calories
- 874 kcal
- Protein
- 67.4 g
- Carbohydrate
- 14.7 g
- of which sugars
- 5.2 g
- Fat
- 60.2 g
- of which saturates
- 29.3 g
- Fibre
- 3.7 g
- Salt
- 0.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the ghee in a large, heavy pan and fry the onions for 10 minutes until golden, then add the garlic cloves and grated fresh ginger and fry for 1 minute.
- 2
Add the lamb shanks and brown on all sides for 8 minutes, then stir in the fennel seeds, chilli powder and ground turmeric.
- 3
Pour in 1.5 litres water, bring to the boil, then cover and simmer very gently for 2.5-3 hours, turning the shanks occasionally, until the meat is falling off the bone.
- 4
Lift out the shanks, shred the meat off the bone and discard the bones, then return the meat to the pan.
- 5
Mix the plain flour with a little cold water to a smooth paste, stir it into the stew and simmer for 10 minutes, stirring often, until thickened to a glossy, clinging gravy.
- 6
Ladle into bowls and top with the ginger strips, a squeeze of lemon and extra chilli powder.
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