Awadhi Nalli Nihari Slow Cooked Lamb Shank

Method

1. 1

   Heat ghee and cook onions: Heat 3 tbsp ghee in a large heavy pot. Add finely chopped onions. Cook 15 minutes until very deeply golden.

2. 2

   Add ginger and garlic: Add ginger paste and garlic paste. Stir 3 minutes.

3. 3

   Add spice powders: Turn to low. Add red chilli powder, coriander powder, cumin powder, turmeric, mace, nutmeg and black pepper. Stir 3 minutes on low heat.

4. 4

   Add yogurt: Add beaten yogurt on low heat while stirring. Cook 5 minutes until the yogurt is absorbed.

5. 5

   Add lamb shanks: Add the lamb shanks. Sear in the spiced masala for 5 minutes turning to coat all sides.

6. 6

   Add water and salt: Add 5 cups water and salt. Bring to a full boil.

7. 7

   Slow cook 2.5 to 3 hours: Reduce to the lowest heat. Cover tightly. Cook for 2.5 to 3 hours stirring every 30 minutes. The lamb should fall completely off the bone by the end.

8. 8

   Add wheat flour slurry: Pour the wheat flour-water slurry into the simmering nihari while stirring. Cook 10 minutes — the broth thickens to a flowing, coating consistency.

9. 9

   Add garam masala: Add garam masala. Stir.

10. 10

    Serve: Ladle the lamb shank with the thick broth into deep bowls. Place fresh ginger strips, slit green chilli and chopped coriander on the side. Squeeze lemon over everything. Serve with roomali roti or naan.

11. 11

    Note: Nalli Nihari (nalli = bone shank) is the lamb shank version of the Awadhi nihari — the slow-cooked overnight preparation of Lucknow. The marrow inside the nalli bone is considered a delicacy — sucked out directly from the bone after the meat has been eaten. The traditional Lucknow nihari shops cook their preparations from midnight, allowing 6 to 8 hours of slow cooking for the most flavourful result.