Nihari, one of my new favorite braised meat dishes of all time.

By Ethan Chlebowski · 180 min

Ingredients

Instructions

1. Dry brine the lamb shanks and osso bucco: place them on a wire rack over a baking sheet, salt the outside, and refrigerate uncovered for at least 2 hours or up to 1 day (optional).
2. Make the Nihari masala: toast the whole spices in a pan over medium-low heat until fragrant without burning, then grind them to a fine powder and store.
3. Grate the ginger and garlic and slice the onion.
4. Heat the ghee in a Dutch oven over medium-high heat. Brown the shanks and osso bucco on all sides, in batches if needed, then set them aside on a plate.
5. Lower the heat to medium. Add the onion, garlic, ginger, Nihari masala, turmeric and bay leaves and saute 30 to 60 seconds until fragrant, without burning. Stir the yogurt into the spices.
6. Return the meat to the pot and add enough water to come about three-quarters of the way up the meat.
7. Braise in a preheated 250°F (121°C) oven for 4 to 5 hours, flipping once or twice, until the meat is very tender and flakes easily with a fork.
8. Remove the pot from the oven and set it over medium heat. Move the meat to a plate. Skim the layer of fat from the top of the sauce and reserve it as the spiced ghee for serving (add hot ghee if there is little fat).
9. Mix the flour with the water until no lumps remain. Stir it into the simmering sauce and cook until slightly thickened. Turn off the heat and return the meat to the pot.
10. Heat the reserved fat (or extra ghee) in a pan over medium heat.
11. To serve, spoon gravy onto a plate, top with a piece of meat, pour over the hot spiced ghee, and garnish with ginger, chiles, cilantro and lime. Serve with naan, phulka, roti or rice.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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GarlicOnionGingerYoghurtBeefLimeLamb