Lamb Shank Nihari I Mutton Shank Nihari Recipe by Gastro Guru

Lamb shanks marinated in a yogurt & spice marinade then slow cooked to perfection in a decadent gravy! Ingredients & Recipe below:
Ingredients:
Main Ingredient - 2 Lamb Shanks

Ingredients for marinade:
4 tbsp plain whole milk yogurt/curd
1/2 tsp mustard oil
1tsp home made Nihari Masala (see recipe at the bottom)
Salt to taste

Ingredients for cooking Lamb Shank Nihari
3 tbsp cooking/veg. oil
1 large onion - chopped
3 cloves of garlic - minced
1 tbsp green chili-ginger paste
1/4 tsp turmeric powder
1 tsp red chili powder
2 tbsp coriander-cumin powder mix or add 1 tbsp each separately
1 tbsp Kashmiri Chili powder for color & flavor - no heat
2 tbsp toasted all purpose flower/Maida slurry (added to 2 tbsp water)
4 cups of water
Salt to taste

Cooking Instructions:
Wash and pat dry 2 lamb shanks
In a casserole dish add all ingredients listed above for marinade, mix well
Add lamb shanks to the marinade and coat them on all sides with it
In a large nonstick saucepan add cooking/veg. oil on medium high
Once oil is hot add chopped onion, saute for 3 minutes
Now add minced garlic & stir fry for 15 seconds
Add 2 bay leaves & 1 small cinnamon stick and marinated lamb shanks
Cook lamb shanks until they start to brown
Next add green chili-ginger paste, turmeric powder, red chili powder & cumin-coriander powder mix. Mix well then add salt to taste
Pour in 2 cups of water, mix well
Reduce heat to md low, cover saucepan with lid and let simmer for 1 hour
After 1 hour open lid, add 2 more cups of water
Next stir in all purpose flour slurry making sure there are no lumps
Mix well then cover with lid and let simmer for another hour
Open lid and check lamb shank doneness. They should almost fall off the bone! Your delicious Lamb Shank Nihari is ready to be plated!
Serve 1 lamb shank with ample nihari gravy/curry.
Enjoy by itself or basmati rice/naan or paratha! Bon Appetit!

Nihari Masala Recipe:
Toast all the spices mentioned below in a frying pan for 1 minute
Transfer to a blender/grinder and grind to make Nihari Masala
8 Bay leaves
3 Cinnamon Sticks
1 Star Anise
10 Green Cardamom
20 Black Peppercorn
10 cloves
1 TBSP Dry Ginger powder (Saunth)
2 TBSP Coriander Seeds
2 TBSP Cumin Seeds
1 TBSP Black Cumin Seeds
1.5 TBSP Fennel Seeds
Use as needed, store remaining for future use.