Pakistani Nihari

How to make Pakistani Nihari

1. 1Start by heating oil in your pressure cooker and tossing in sliced onion. Let it cook down slowly until fragrant and lightly golden. This is to infuse the oil with the onion flavor. Once the oil is infused, remove your onions and put them to the side.
2. 2Now for the masala. Add cardamom pods, cloves, black peppercorns, a cinnamon stick, bay leaf, fennel seeds, coriander seeds, and caraway to a grinder to create your spice mix.
3. 3Add your lamb shanks to the pressure cooker and sear them on all sides. Add some of that onion oil, the masala, ginger-garlic paste, green chili, Kashmiri red chili powder, turmeric, and a generous amount of salt. Stir everything around so the spices bloom in the heat. Seal the lid and pressure cook on high for about 1 hour and 15 minutes.
4. 4To thicken the Nahari, toast about a cup of wheat flour in a dry pan over medium-low heat until lightly golden. Add a bit of water to make a slurry, then stir it into the broth. Let it simmer briefly to cook out the raw flour taste.
5. 5Serve the Nahari in a bowl with a hearty lamb shank, fresh cilantro, thin strands of ginger, and a squeeze of lime over the top. Enjoy!