Gosht Ki Nihari

Ingredients                    Qty

lamb shank                 4 × 500 gm
For spice potli
bay leaf                           2-3
black cardamom             1 piece
green cardamom            2 pieces
cinnamon (whole)           1 stick
cloves                             2 pieces
black peppercorn           3-4 pieces
mace                              ½ inch
rose petal (dry)              1 gm
betel leaf root                 1 gm
khas ki jhad                    1 gm
pathar ka phool              2 gm
star anise                       1 gm
kebab chini                    2 gm
For preparation
mustard oil                    100 ml
onion (sliced)                400 gm
ginger-garlic paste        2 Tbsp
turmeric powder             ½ tsp
chilli powder                   ½ tsp
coriander powder          ½ tsp
plain yoghurt                 100 gm
lamb stock (thick)          1.5 litre
saffron                          a pinch
kewda water                  1 Tbsp
salt                               to taste
For timbale
potato (boiled)                2
green peas (cooked)      150 gm
Madras curry powder      ½ tsp
coriander (fresh)             2 Tbsp
cooking oil                      50 ml
cumin seeds                   ½ tsp
green chillies                  1 Tbsp
onion (finely chopped)    1 large
garlic (finely chopped)     5 cloves
salt                                   to taste


1.   Make a potli using muslin cloth with the ingredients mentioned above. Soak in water for 10 minutes and set aside.

2.   In a pan, smoke mustard oil. Add 200 gm of sliced onion and sauté until golden-brown. Keep the other 200 gm aside for further preparation.

3.   Add lamb shank, ginger-garlic paste, and salt. Sauté well, and add the remaining onion. Stir well and let cook.
      After a few minutes, add turmeric, chilli and coriander powders. Once coated, add yoghurt. Cover the shanks  with stock, and add spice potli for flavour. Cover and let braise for 45 minutes.

4.   Remove the shanks separately after cooking, and reduce the gravy by adding saffron and kewda water until thick. Blend into a fine puree. Finish the dish by heating lamb shank and gravy together.

5.   For the timbale: heat oil, cumin, garlic, onion and green chillies in a pan, and sauté until golden-brown. Add curry powder, green peas, and potatoes. Stir the mixture, season well, and finish with coriander leaves.

6.   To plate: assemble the timbale using a round mould on the left of a dinner plate. Stand the lamb shank next to the timbale, and pour the nihari reduction on the lamb. Make a spoon slide with the nihari. Garnish with fresh coriander, julienned ginger, and fried onion.