Explore the rich flavours of Old Delhi with these Nihari Lamb Shanks. Nihari comes from the Arabic word ‘Nahar’, meaning ‘day break’ – which is when this dish would be traditionally eaten after being slow-cooked over night.
This recipe doesn’t require a slow-cooker but still produces tender lamb that falls off the bone and is bursting with the authentic flavours you would find in a traditional Nihari dish.
Nihari lamb shanks with masala mash are ideal for impressing a partner or adding some spice to our Sunday lunch.
Recipe for Nihari Lamb shanks
Kohinoor Nihari sauce – 1 packet
Lamb shanks – 2 pieces
Oil – 2 tablespoons
For the masala mash
Potato for mash – 400 grams
Butter – 50 grams
Milk – 30ml
Chilli powder – pinch
Turmeric powder – pinch
Salt – to taste
Chopped coriander leaves
Heat oil in a pan and add the lamb shanks, brown them on all sides.
Put them in a deep saucepan, cover with water and bring to a boil. Reduce heat and cover the pan, allow to cook for 40-45 minutes.
Check if the lamb is tender, reduce the liquid to 100ml, add the Kohinoor Nihari sauce and allow to cook on a very low heat for 20 minutes.
To make the masala mash, peel, dice and cook the potatoes.
When cooked, mash the potatoes and keep aside. Heat the butter in a pan, add the cumin seeds, chilli and turmeric powder, mix in with the mashed potatoes. Add milk, salt and mix well to fluff the mash. Add chopped coriander leaves.
Arrange the masala mash on a plate, top with the lamb shank and the sauce, garnish with a sprig of coriander.