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
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
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.
3) Mix the Garam Masala with a tablespoon of oil in a small bowl. Add also the mashed garlic, ginger and ceyenne. Next add the onions to the small bowl and transfer all over the shanks. Add your three cups broth or water and half of the cilantro (or flat leaf parsley). Simmer for 5 hours on low on stove top or in a slow cooker on high.
4) In a small saucepan melt the clarified butter, 1/4 teaspoon of the stewing liquid, and gradually whisk in the flour until smooth. Make sure the liquid is hot. Take the shanks out to a plate and stir in the thickening liquid.
5) Julienne the remaining two inches of ginger, the peppers, and mince the cilantro. Serve with grilled naan or other flat brread, and rice pilaf. Also good with a side salad.
Recipe Developed By: World Cuisine Today Magazine
February 24, 2019
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