Nihari

• vegetable oil↗4 tbsp tbsp
• ghee↗2 tbsp tbsp
• ginger↗2.5cm piece of cm

  finely grated

• garlic cloves↗2-3

  finely chopped

• lamb shanks↗4
• Kashmiri red chilli powder↗1½ tbsp tbsp
• plain flour↗1 tbsp tbsp
• wholewheat flour↗1 tbsp tbsp
• fennel seeds1 tbsp tbsp
• cinnamon stick↗1
• black cardamom pods↗2
• star anise2 whole
• coriander seeds↗1½ tbsp tbsp
• cumin seeds↗1 tbsp tbsp
• mace blades2

  or ½ tsp ground mace

• ground nutmeg↗½ tsp
• blue poppy seeds↗2 tbsp

  (not black)

• cloves↗15 whole
• black peppercorns↗¾ tbsp

  or 2-3 pippali long peppers

• coriander leaves↗large handful of

  roughly chopped

• ginger↗5cm piece of

  julienned

• green finger chillies↗2

  finely chopped

• crispy fried onions6 tbsp
• lemons↗4

  cut into wedges

• naan↗

Step-by-step instructions

1. 1

   In a spice grinder or mini food processor, add all the nihari masala ingredients with 2 tbsp hot water and blitz to a fine paste. Set aside 3 tsp of the nihari masala spice blend for serving.

2. 2

   Heat the oil and ghee in a large, heavy-based pan over medium heat. Fry the ginger and garlic until fragrant, around 2 mins. Add the lamb and fry all over for 10 mins or until well browned. Stir in the Kashmiri red chilli powder, the remaining nihari masala and 1 tsp salt. Fry until spices are fragrant, 1-2 mins, adding a splash of water if needed to prevent sticking. Add 1.5 litres of water, or just enough to submerge the meat.

3. 3

   Bring to a simmer, then cook, covered, over a medium-low heat for 45 mins-1 hr. Remove 150ml of the cooking liquid and whisk with both flours until combined. Return to pan and stir well. Cover and cook on a low heat for a further 2 hrs, or until the meat is fall-apart tender.

4. 4

   Serve garnished with coriander, ginger, chillies, fried onions, lemon wedges, and the reserved spice blend, and naan on the side, if you like.