Lamb Shank Nihari - Lamb Shank Curry - Glen And Friends Cooking

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt provides creaminess with fewer calories.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

spices

💰Cheaper: pre-made spice mix

Pre-made spice mix saves time and effort.

cilantro

💰Cheaper: parsley

Parsley can be used for a similar fresh flavor.

Heat ghee in a heavy Dutch oven pot over medium heat.

Add a couple of thinly sliced onions and sweat them down slowly, adding a little salt to help them brown.

Cook the onions for about 25 minutes until they are a nice golden brown.

In a small frying pan on low heat, toast whole spices: cumin, fennel, black peppercorns, coriander seed, green cardamom pods, star anise, cloves, and a third of a nutmeg until fragrant.

Put the toasted whole spices into a spice grinder and add ground dry chili, ground dried ginger powder, and cashmere chili powder. Grind until fine.

Add garlic paste and ginger paste to the onions in the pot along with a cinnamon stick and turmeric, stirring to combine.

Add three lamb shanks to the pot, ensuring they are coated with the mixture.

Pour in 1 liter of water (holding back some) and bring to a boil.

Cover the pot and place it in the oven for 4 to 5 hours, checking occasionally to see if more water is needed due to evaporation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens