EID Recipe- Popular North Indian Dish Nihari Lamb

Nihari lamb is a popular North Indian and Pakistani dish that is typically eaten for breakfast or brunch. It is a slow-cooked stew made with tender pieces of lamb shank, bone marrow, and a rich, flavorful broth made from a blend of aromatic spices. The dish gets its name from the Arabic word "Nahar", which means "morning", and is believed to have originated in the Mughal era.

Nihari lamb is traditionally served with a variety of accompaniments, such as sliced ginger, fresh cilantro, and lemon wedges, as well as warm naan bread or roti. It's a hearty and comforting dish that's perfect for a cold winter day or anytime you're craving a delicious and flavorful meal.

Ingredients

2-3 lbs lamb shanks
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
2 teaspoons salt
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
1/2 teaspoon black pepper
6 cups water
1/4 cup flour
1/4 cup ghee or clarified butter
2-3 bone marrow pieces (optional)
Sliced ginger, fresh cilantro, and lemon wedges for serving

Method

- Heat the vegetable oil in a large pot over medium-high heat. Add the lamb shanks and sear on all sides until browned, about 5-7 minutes. Remove the lamb shanks from the pot and set aside.

- In the same pot, add the sliced onions and cook until they are softened and golden brown, about 5-7 minutes.

- Add the ginger paste, garlic paste, salt, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, and black pepper to the pot. Stir well to combine and cook for 1-2 minutes until fragrant.

- Add 6 cups of water to the pot and bring the mixture to a boil. Reduce the heat to low and add the lamb shanks back to the pot. Cover and simmer for 3-4 hours until the lamb is tender and falling off the bone.

- In a small bowl, whisk together the flour and ghee until smooth. Slowly add the flour mixture to the pot, stirring constantly to prevent lumps from forming. Cook for an additional 30-40 minutes until the broth has thickened.

- If using bone marrow pieces, add them to the pot during the last 30 minutes of cooking.

- Serve hot with sliced ginger, fresh cilantro, and lemon wedges on top. Nihari lamb is typically eaten with warm naan bread or roti.