Recipes » Lamb »Dumbay ki Nihari Stew

Ingredients   Saveur 2014 (double for dinner)

• FOR THE GARAM MASALA:
•  
• 2 tbsp. poppy seeds
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• ½ tsp. whole black peppercorns
• ¼ tsp. freshly grated nutmeg
• 5 whole cloves
• 3 green cardamom pods
• 1 black cardamom pod
• 1 star anise
• 1 stick cinnamon, halved
   
• FOR THE NIHARI:
• 1 cup canola oil
• 1 medium yellow onion, very thinly sliced
• 3 lamb shanks, halved crosswise
• 1 tbsp. cayenne
• 2 cloves garlic, mashed into a paste
• 1 (3"-piece) ginger, peeled (1" mashed into a paste, 2" julienned,for serving)
• Kosher salt, to taste
• ¼ cup flour
• 2 tbsp. ghee, melted
• Chopped cilantro, lemon or lime wedges, minced Thai chiles, and naan bread, for serving (optional)

Preparation

1. Make the garam masala:

 Purée poppy seeds and 1 tbsp. water in a spice grinder into a paste; transfer to a bowl. Grind remaining spices into a powder; stir into paste.

2. Make the nihari:

Heat oil and onion in a 6-qt. saucepan over medium. Cook until onion is caramelized, about 25 minutes; using a slotted spoon, transfer onion to a bowl.

 Discard all but ¼ cup oil from the pan. Cook lamb, turning as needed, until browned, 8–10 minutes.
 Stir in reserved garam masala, the cayenne, garlic and ginger pastes, and salt; cook 1–2 minutes.
 Add 3 cups water; boil. Reduce heat to medium-low; cook, covered, until lamb has fallen off the bone, 5½–6 hours.

 Using tongs, transfer lamb to a bowl; keep warm.

Stir flour, ghee, and ¼ cup water in a bowl and add to pan; cook until thickened, about 15 minutes. Return lamb to pan.

 Serve with the reserved onion, julienned ginger, and, if you like, the cilantro, lemon or lime wedges, chiles, and naan.