Recipes From

The Indian SubContinent

Servings:

8

Yield:

8

Prep Time:

45 min

Cook Time:

4 to 7 hrs

Total Time:

5 to 8 hrs

 

Nihari

Nihari is a deliciously smooth shank-based stew with a strong taste of exotic spices and mild citrusy tang, and the whole rich gravy ends in an almost floral note. This rich gravy surrounds beautiful slow-cooked meat that is tender and soft. Then these exotic spices blend away into a heat that you find only in Indian cooking. The dish is so perfectly balanced in its complexity that it is no wonder it was reserved for the Mughal Kings of Delhi. It was served as breakfast after morning prayers. The word Nihari actually comes from the Arabic word for the morning: نهار‎ (nahaar).

Imperial

Metric

Ingredients

7-pounds lamb shank
1 whole lemon, zested
1 whole lemon, juiced
2 whole onion
1 whole bay leaf
1.5 tablespoon ginger paste
1.5 tablespoon Garlic paste
10 tablespoons Nihara powder
¾ cup thick yogurt
2.5 sticks cinnamon
2 whole star anise
¾ teaspoon sugar
1 ¼ tablespoons salt
10 cups water
3/4 cup Flour

1.5 inch Ginger
.25 cup cilantro

Ingredients

3.2 kg  lamb shank
2.5 g  lemon, zested
30 g  lemon, juiced
300 g  onion
1 whole bay leaf
25 g  ginger paste
25 g  Garlic paste
70 g  Nihara powder
184 g  thick yogurt
9 g  sticks cinnamon
3.5 g  star anise
53g  sugar
25 g  salt
2250 ml  water
3/4 cup Flour

28 g  Ginger
.25 cup cilantro

Mise en place (Preparation) Click here

• Lightly salt and brown Lamb shank

• Zest lemon

• Juice lemon

• Chop onion medium (1/4 inch)

• Measure out the ginger paste

• Measure out the garlic paste

• Measure out 6 tablespoons Nihari powder

• Measure out sugar

• Measure out salt

• Measure out 10 cups of water

• Measure out the Flour 

• Measure out 1 cups of water

• Measure out the ghee

• Measure out 1 tablespoon Nihari powder

• Chop cilantro medium

• Peel and grate ginger on the large side of the grater

Directions

In a large frying pan, heat the oil to medium-high.  Add the onions and stir frequently until the onions start to brown a little on the edges.  Reduce heat to medium and continue to cook until all onions are Carmel brown and getting crispy.  The crispy onions are the goal here.  Remove onion and spread out to drain on some paper towels.  They will continue crisp and get crunchy.   They will have a strong sweetness and be very crunchy. Retain the oil, you will need it later.

In a large pot or Dutch oven, add the oiled lamb shanks and brown as much as possible.   Given the odd shape you won’t be able to brown the entire shank but do the best you can.  the browning is known as a Maillard effect and is very important to flavor development. Once all shanks are browned add back to the pot along with half of the ginger paste and garlic paste.  Mix this thoroughly until all shanks are coated and fragrant.   Be careful not to scorch the paste.   They will burn easily and then become bitter. 

Now add five cups of water. stir and mix well and add the rest of the water.  The meat should be covered entirely.  Bring to a boil and then reduce heat to a strong simmer.

In the pan, you fried to onion in, bring the oil back up to medium to medium-high heat.  Add in the Nihari powder and stir constantly for a minute or two.  Don’t let it scorch or burn.   If it starts to overcook or if you have gotten them nice and toasty and fragrant add the yogurt.  It will lower the temp of the mix quickly.  Whisk all together until a smooth creamy consistency.  Add this to the pot with the lamb shank.  Stir together until well blended. Now add the crispy onions and stir again. Bring back to a rolling boil.  Whisk the one cup of water and the flour together.   It should make a thin slurry. If it is too thick add a little more water.  Whisking vigorously add the slurry to the boiling pot.  It will thicken quickly.

Cover the Dutch oven and put it into the pre-heated oven for 30 minutes.  Take out of the oven and stir checking for any sticking.

Lower the heat to 225 and continue to cook for 3-6 hours or until the meat is soft and tender but not completely falling apart.

Add water as required to keep meat covered. Let cool and store in the refrigerator uptown two days. 

Add one tablespoon Nihari powder 5 minutes or just before serving.

Customize 

• Add two-star anise, 2 bay leaves, and 2-3 cinnamon sticks to the pot when adding the first bit of water. It adds another layer to the depth. I strongly recommend this. It is in my home recipe.
  • Add up to a tablespoon of Kashmiri or cayenne pepper powder for heat. This is traditionally a very spicy dish. The Nihari powder is toned down for the western pallet.
  • Add 20 g of kewra water an hour before the Nihari is done. This will add a floral lifting note to the finish. If the floral note is strong you need to let it cook longer.

Substitute

Notes:

Return to The Indian Sub-Continent


To Order Nihari Masala

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How to Videohttps://www.youtube.com/watch?v=XHOmBV4js_E