Pakistani Nihari With Garlic Naan

Ingredients

• 4 large lamb shanks (beef is optimal and more accurate)
• 2 large red onions
• 0.33 cup neutral oil
• 10 cloves garlic
• 2 inches ginger (peeled)
• 1 to 2 green chilis
• 1 tbsp Kashmiri red chili powder
• 1 tbsp turmeric
• 10 to 12 cardamom cloves (Masala)
• 8 cloves (Masala)
• 1 tbsp black peppercorns (Masala)
• 1 cinnamon stick (Masala)
• 2 bay leaves (Masala)
• 2 tsp fennel seed (Masala)
• 2 tsp coriander seed (Masala)
• 2 tsp caraway seeds (Masala)
• 1 tsp Mace (Optional)
• 3 to 4 black cardamom (Optional)
• 1 tsp all spice berries (Optional)
• 2 to 3 tbsp salt (added at the end)
• 1 cup wheat flour (Atta) (toasted)
• 1 cup warm water
• 2 tsp active dry yeast (Naan ingredient)
• 1 tsp sugar (Naan ingredient)
• 2 tbs warm water (Naan ingredient)
• 3 cups flour (reserve 3 tbs, Naan ingredient)
• 1.5 cup plain yogurt (Naan ingredient)
• 0.66 cup warm water (Naan ingredient)
• 0.25 cup olive oil (Naan ingredient)
• 1.5 tsp salt (Naan ingredient)
• 56 g butter (Naan ingredient)
• 3 garlic cloves (Naan ingredient)
• 3 tbs fresh cilantro/coriander (Naan ingredient)

Steps

1. 1

   Toast the wheat flour for the Atta mixture.

2. 2

   Combine toasted flour with warm water to create the thickener for the Nihari.

3. 3

   Prepare the Masala by grinding together the cardamom, cloves, peppercorns, cinnamon, bay leaves, fennel, coriander, and caraway.

4. 4

   Cook the lamb shanks with onions, garlic, ginger, green chilis, chili powder, turmeric, and the prepared masala.

5. 5

   Add the flour/water mixture to the Nihari to thicken.

6. 6

   Season with salt at the end.

7. 7

   Serve with garnishes: lime, cilantro, and ginger strands.

8. 8

   Follow standard naan-making procedures for the garlic naan recipe provided by Yasmine.

Notes

The creator suggests using beef as it is more authentic/optimal for Nihari than lamb shanks. Garlic Naan recipe is credited to Yasmine (@Yasmine).

Nutrition per serving

• Pakistani
• Nihari
• Lamb
• Beef
• Naan
• Dinner