Nihari
SERVES4–6Nihariis a richandheartylambstew,whichusedtobegiven
tolabourersforbreakfasttokeeptheirstrengthupovera long
day.Thenamemeansearlymorning, but nowadays it is more
commonly eaten at dinner.170 mlmustardoil
700 gmwhiteonions,sliced
2 lambshanks,eachcutinto
2 or3 thickroundsacross
thebone(seenote)
4-6 lambshoulderchops
500 gmbonelesslambleg,
cutinto4cmchunks
60 gmgarlic,minced
30 gmginger,minced
4 tspdeggimirchchilli
powder(seenotep84)
4 tspgroundturmeric
1½ tspsalt
200 gmGreekyoghurt
1.2 litres(6cups)lambstock
(seenote)
A largepinchofsaffron
threads,steepedin 3 tsp
boilingwater
1 tbsplimejuice
2 tspgarammasala
1½ tsprosewater
¼ tspgroundcardamom
A largepinch of ground
mace1 tbspchickpeaflour
Mintleaves,coriander
leaves,ginger,cutinto
julienne,limewedges,
finelyslicedgreenchilli,
friedonions and naan,
toserve
POTLI(SPICEBUNDLE)
5 greencardamompods
4 cloves
2 driedbayleaves
1 tspdriedrosepetals
1 tspblackpeppercorns
1 cinnamonquill
1 tsp fennel seeds1 Heatmustardoilin a large,
widesaucepanovermedium-
highheat.Adda quarterofthe
onionsandsiroccasionallyuntil
goldenbrown(15-20minutes).
2 Meanwhile,forpotli,place
ingredientsina pieceofmuslin
andtiewithkitchenstring.
3 Addallofthelambtothe
onions and sauté until lightlyseared(3-4minutes),then
turnheatdowntomedium.
4 Combinegarlicandginger
with100mlwater,thenadd
tolamb.Cookuntilcombined
(5minutes),thenaddpotli.
5 Scatterremainingonions
overlambthensprinklechilli
powder,turmericandsaltover
thesurface;donotstir.Lower
heattoa simmer,putlidonand
letonionssteam(5 minutes).Stir,
coveragainandcookuntillamb
beginstosoften(45minutes).
6 Addyoghurtandcookuntil
oilseparates,thenaddstock.
Simmer, stirringoccasionally,
untillambis tender(1 hour).
7 Turnoffheatandtransfer
lambtoa platewitha slotted
spoon. Discardpotli.Passsauce
througha sieveintoa largebowl
orjug;discardtheresidue.Allow
saucetosettle(15minutes),
thenskimofffatandplace
in a bowl; reserve.8 Poursaucebackintopan
andbringtotheboiloverhigh
heat.Simmerrapidly,skimming
offanyimpuritiesfromthe
surface(10minutes).
9 Addremainingingredients
(exceptchickpeaflour), stir
well,thenturnheatdown.
10 Warm2 tbspofreserved
fatina smallsaucepanover
medium-highheat.Addflour
andcook,stirring,tomakea
roux(2 minutes).Cool(1 minute),
thenaddtosauceandcook
overhighheat,whisking,until
slightlythickened(2minutes).
11 Returnlambtosauceand
heatthrough,thentransferto
a servingdish.Servewith
garnishesandnaanontheside.
NotePre-cutlambshanks
mayneedtobeorderedahead
fromyourbutcher.Lambstock
is availablefromselect
supermarkets.If unavailable,
substitute chicken stock.86 GOURMET TRAVELLER