PAKISTANI NIHARI

https://www.youtube.com/watch?v=Kt1bhZVX8mc

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PAKISTANI NIHARI

Yield 4-6

Prep time

20 Min

Cook time

1 H & 15 M

Total time

1 H & 35 M

Ingredients

• 4 large lamb shanks
• 2 large red onions
• 1/3 cup neutral oil
• 10 cloves garlic
• 2 inches ginger, peeled
• 1-2 green chilis
• 1 tbsp Kashmiri red chili powder
• 1 tbsp turmeric

Masala:

• 10-12 cardamom cloves
• 8 cloves
• 1 tbsp black peppercorns
• 1 cinnamon stick
• 2 bay leaves
• 2 tsp fennel seed
• 2 tsp coriander seed
• 2 tsp caraway seeds
• salt to taste

Atta (flour mix):

• 1 cup wheat flour, toasted
• 1 cup warm water

Optional:

• 1 tsp Mace
• 3-4 cloves black cardamom
• 1 tsp all spice berries

For serving:

• lime
• cilantro
• ginger strands

Garlic Naan:

• 2 tsp active dry yeast
• 1 tsp sugar
• 2 tbsp warm water
• 3 cups flour (reserve 3 tbs)
• 1.5 cups plain yogurt
• 2/3 cup warm water
• 1/4 cup olive oil
• 1.5 tsp salt
• 4 tbsp/56g butter
• 3 garlic cloves
• 3 tbsp fresh cilantro/coriander

Instructions

1. Start by heating oil in your pressure cooker and tossing in sliced onion. Let it cook down slowly until fragrant and lightly golden. This is to infuse the oil with the onion flavor. Once the oil is infused, remove your onions and put them to the side.
2. Now for the masala. Add cardamom pods, cloves, black peppercorns, a cinnamon stick, bay leaf, fennel seeds, coriander seeds, and caraway to a grinder to create your spice mix.
3. Add your lamb shanks to the pressure cooker and sear them on all sides. Add some of that onion oil, the masala, ginger-garlic paste, green chili, Kashmiri red chili powder, turmeric, and a generous amount of salt. Stir everything around so the spices bloom in the heat. Seal the lid and pressure cook on high for about 1 hour and 15 minutes.
4. While the Nahari cooks, make your garlic naan. In a bowl, combine flour, full-fat plain yogurt, a pinch of salt, olive oil, and your activated yeast mixture (yeast and warm water). Mix until a soft dough forms.
5. Use a bench scraper to tuck the sides under and shape the dough into a smooth, tight ball. Cover and let it rest for 30 minutes to an hour, until nearly doubled in size.
6. Split the dough in half, then divide each half into four pieces so you have eight small dough balls. Cover them again and let them relax for another 15 minutes.
7. Roll each ball out into an oval and cook on a hot surface until puffed and lightly charred in spots. Mix melted butter with freshly chopped cilantro and brush the naan while it’s still hot so it soaks in.
8. To thicken the Nahari, toast about a cup of wheat flour in a dry pan over medium-low heat until lightly golden. Add a bit of water to make a slurry, then stir it into the broth. Let it simmer briefly to cook out the raw flour taste.
9. Serve the Nahari in a bowl with a hearty lamb shank, fresh cilantro, thin strands of ginger, and a squeeze of lime over the top. Enjoy!

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