Lamb Shank Nihari


Lamb Shank Nihari

Lamb Shank Nihari

World Cuisine Today www.worldcuisinetoday.com February 24, 2018

At World Cuisine Today Magazine we are currently exploring the cuisine of the Khyber Pass region of India and Pakistan. A rich number of cultures and cuisines have interacted along the trade route: Pakistani, Afghan, Indian, Mughal, as well as other local cultures have added a vast richness of flavor to the dishes of the region. This trade route specializes in two types of cooking especially. Tandoori grilling and Dumbuc Khana which is searing and then simmering meat, cheese, or beans in a delicious homemade stew until all the flavors come together. This recipe is created by World Cuisine Today Magazine and inspired by the Lamb Shank Nihari available at Khyber Pass Restaurant 1031 Lake Street in Oak Park IL. (708) 445-9032 and at their new Chicago location located at 3113 N. Halsted Street Chicago IL. (773) 281-6070 www.khyberpassrestaurant.com. It is traditionally served over rice or Naan bread. Enjoy!

Lamb Shank Nihari

Ingredients

For the Nihari Sauce

Three Whole Lamb Shanks

One large yellow onion cut into very thin strips

Three large cloves of garlic ground into a paste or finely minced

Three inches of ginger (one inch mashed, the other 2 julienned for garnish)

One tablespoon or less Ceyenne pepper ground

Three cups beef or lamb broth or water

1/2 cup canola oil

2 Tablespoons clarified butter

1/4 cup flour

One cup minced cilantro

Three serrano peppers sliced thin into rounds

Garam Masala Blend

One Tablespoon Coriander seeds

One teaspoon ground cardamom

One teaspoon ground cumin

One teaspoon ground yellow mustard seeds

1/2 teaspoon ground white pepper

One stick of cinnamon ground

One star anise ground

1/2 teaspoon ground ginger

1/2 teaspoon Kosher salt

One teaspoon sweet paprika or saffron ground

Method

1) In a large dutch oven place the 1/4 cup of canola oil 3/4 cup of water and the slivered onions. Fry them low and slow for 25 minutes being careful to stir them frequently so they caramelize and do not stick.

2) Remove the onions and reserve. Add the second 1/4 cup of oil. Wash dry and lightly season the lamb shanks with One teaspoon Kosher salt, 1/2 teaspoon ground white pepper, and 1/2 teaspoon ground cardamom. Fry on all sides roughly 10 minutes.