Nalli Nihari Lamb
Kashmiri Roghan Josh Recipe
Nalli Nihari
KRJ2
Slow-cooked lamb shanks braised in a fragrant Roghan Josh gravy with warming spices, finished with lemon and fresh coriander.
Ingredients
- 400ml water
- 1/2 tsp dried ginger powder
- 1 tsp green cardamom
- 1.5 tsp fennel seeds
- 1/2 tsp mace
- 4 lamb shanks, cleaned and washed
- 1 packet Kashmiri Roghan Josh
- 1 lemon, juiced
- 1 tbsp fresh coriander, chopped
Method
1. Grind the dried ginger powder, green cardamom, fennel seeds and mace into a fine spice powder.
2. Heat 400ml water in a pressure cooker.
3. Empty the full contents of the sachet into the cooker and mix well.
4. Bring to a gentle simmer.
5. Add 2 teaspoons of the prepared spice mix and stir well.
6. Add the lamb shanks to the gravy.
7. Close the pressure cooker, reduce the heat and cook for approximately 45 minutes.
8. Depressurise the cooker and check the doneness of the meat.
9. The lamb should be tender enough to fall easily from the bone.
10. Add chopped coriander and fresh lemon juice.
11. Stir gently and serve hot.
Chef's Serving Suggestion
Serve with naan, sheermal, crusty bread or steamed rice. Spoon the rich marrow-infused gravy generously over the lamb before serving.
