Nihari Slow Cooked Shank Curry UP Style

Method

1. 1

   Make the nihari masala: In a dry pan on low heat, dry roast fennel seeds, green cardamom, black cardamom, cloves, cinnamon, bay leaf together for 2 minutes until fragrant. Add nutmeg and mace for the last 30 seconds. Remove. Cool completely. Grind to a very fine powder in a dry mixer. This fresh-ground nihari masala is the defining spice of this dish — store-bought garam masala is not a substitute.

2. 2

   Fry onions until very dark: Heat 3 tbsp ghee in a heavy pot. Add finely sliced onions. Cook on medium-high heat for 15 to 18 minutes until very deep brown — at the edge of burning but not burnt. This very dark onion base gives nihari its characteristic dark colour and deep flavour.

3. 3

   Add ginger and garlic: Add ginger paste and garlic paste. Stir continuously for 3 minutes until the raw smell cooks out and the paste darkens.

4. 4

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

5. 5

   Add the meat: Add the mutton or lamb shank pieces. Turn heat to medium-high. Cook stirring and turning for 8 minutes to seal the meat on all sides.

6. 6

   Add water: Add 4 cups water and salt. Bring to a boil.

7. 7

   Add the nihari masala: Add the freshly ground nihari masala powder to the boiling pot. Stir well.

8. 8

   Long slow cook: Reduce to the absolute lowest heat. Cover the pot tightly. Cook for 2.5 to 3 hours. Open and check once every 30 minutes — the meat should be becoming progressively more tender. Add more water in 1/2 cup amounts if needed. The marrow from the bone will dissolve into the gravy, creating an unctuous, gelatinous quality.

9. 9

   Thicken the gravy: When the meat is falling off the bone (after about 2.5 hours), mix 2 tbsp wheat flour with 4 tbsp cold water until smooth. Add this to the pot while stirring. Cook uncovered on medium heat for 5 minutes. The gravy will thicken from both the wheat flour and the dissolved bone gelatin.

10. 10

    Add garam masala and serve: Add 1 tsp garam masala. Stir. Taste and adjust salt. Ladle into deep bowls with the meat and marrow. The essential finishing toppings are placed on top by each diner: thin strips of fresh raw ginger, a squeeze of lemon, fried onion slices, chopped coriander and sliced green chilli. Serve with naan or kulcha.

11. 11

    Note: Nihari (from Arabic nahar = morning) is traditionally eaten as the first meal of the day after the pre-dawn prayer in Muslim households across Lucknow and Delhi. It was developed in the royal kitchens and then spread to public restaurants. The Karim's restaurant in Delhi's old city has been serving nihari for over 100 years. The marrow bone is not optional — it is the source of the gelatinous that defines nihari.