Nalli Nihari

🛒 Ingredients

• Lamb Shank (bone-in, cooked meat & marrow) 160 g · 400 kcal
• Onion (chopped, cooked) 30 g · 12 kcal
• Ginger-Garlic Paste 10 g · 10 kcal
• Nihari Masala Powder 10 g · 30 kcal
• Wheat Flour (for thickening) 8 g · 29 kcal
• Vegetable Oil 20 g · 180 kcal
• Water/Broth 82 g · 0 kcal
• Garnish (fresh ginger, green chilies, coriander, lime) 30 g · 8 kcal

👨‍🍳 Instructions

1. Heat oil in a large pot or pressure cooker, then brown the lamb shanks on all sides until nicely seared.
2. Remove the shanks, then add sliced onions to the same pot and sauté until golden brown, about 10-15 minutes.
3. Add ginger-garlic paste and Nihari masala powder to the onions, cooking for 2-3 minutes until fragrant.
4. Return the browned lamb shanks to the pot, add water (or broth), and bring to a boil. Reduce heat, cover, and simmer for 3-4 hours or pressure cook for 60-90 minutes until the meat is extremely tender and falling off the bone.
5. In a small bowl, whisk wheat flour with a little water to form a smooth slurry. Gradually stir this slurry into the simmering Nihari gravy.
6. Continue to simmer for another 15-20 minutes, stirring occasionally, until the gravy thickens to your desired consistency. Adjust seasoning with salt if needed.
7. Ladle the hot Nalli Nihari into serving bowls. Garnish generously with fresh ginger juliennes, slit green chilies, fresh coriander leaves, and a squeeze of lime juice.