Delhi x Lebanon
Nihari lamb shanks on freekeh
A dawn stew that learned dinner manners. The shank still falls off the bone on cue.
210 minTime
39 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original796kcalsame
39 gproteinsame
13 gfibresame
210minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Toast the fennel, whole spices, long pepper and black pepper on low heat for 2 minutes. Grind fine with the nutmeg and dry ginger.
- 2Heat 2 tbsp ghee in a heavy pot on medium heat. Fry the onions 12 minutes until golden, then lift out half for garnish.
- 3Add the shanks and ginger garlic paste and brown on medium high heat for 8 minutes, turning.
- 4Add the masala, both chillies, turmeric, coriander, salt and 1.5 litres water. Cover and simmer on low heat 2 1/2 hours until the meat falls from the bone.
- 5Whisk the atta with 150 ml water until smooth and stir into the pot. Simmer uncovered 15 minutes, stirring.
- 6Rinse the freekeh, toast it in 1 tbsp ghee on medium heat for 2 minutes, then add 500 ml water and a pinch of salt. Cover and cook on low heat 20 minutes, then rest 5.
- 7Set a shank on a bed of freekeh, ladle over the nihari and top with ginger, green chilli, fried onions, coriander and lemon.
Serve it like this
Spoon freekeh into a wide bowl, stand the shank bone upright in the centre, ladle nihari around it and pile ginger, chilli and crisp onion on top.