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Pakistani Slow-Cooked Lamb Stew |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 12 January 2017 at 14:11 |
Dumbay ki Nihari
Pakistani Slow-Cooked Lamb Stew For the Garam Masala: 2 tbsp. poppy seeds 1 tbsp. coriander seeds 1 tsp. cumin seeds 1 tsp. fennel seeds 1⁄2 tsp. whole black peppercorns 1⁄4 tsp. freshly grated nutmeg 5 whole cloves 3 green cardamom pods 1 black cardamom pod 1 whole star anise 1 stick cinnamon, halved For the Nihari: 1 cup canola oil 1 medium yellow onion, very thinly sliced 3 lamb shanks, halved crosswise 1 tbsp. cayenne 2 cloves garlic, mashed into a paste 1 (3") piece of ginger, peeled (1" mashed into a paste, 2" julienned, for serving) 1⁄4 cup flour 2 tbsp. ghee, melted Chopped cilantro, lemon or lime wedges, minced Thai chiles, and naan bread, for serving (optional) Kosher salt, to taste Make the garam masala: Purée poppy seeds and 1 tbsp. water in a spice grinder into a paste; transfer to a bowl. Grind remaining spices into a powder; stir into paste. Make the nihari: Heat oil and onion in a 6-qt. saucepan over medium. Cook until onion is caramelized, about 25 minutes; using a slotted spoon, transfer onion to a bowl. Discard all but 1⁄4 cup oil from the pan. Cook lamb, turning as needed, until browned, 8–10 minutes. Stir in reserved garam masala, the cayenne, garlic and ginger pastes, and salt; cook 1–2 minutes. Add 3 cups water; boil. Reduce heat to medium-low; cook, covered, until lamb has fallen off the bone, 5 1⁄2–6 hours. Using tongs, transfer lamb to a bowl; keep warm. Stir flour, ghee, and 1⁄4 cup water in a bowl and add to pan; cook until thickened, about 15 minutes. Return lamb to pan. Serve with the reserved onion, julienned ginger, and, if you like, the cilantro, lemon or lime wedges, chiles, and naan. |
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