ASIAN FOOD (NIHARI)

Hi everyone today I'm gonna tell you one of my favorite recipes it's LAMB NIHARI it's an Asian (mostly in Pakistan & India) food, it's from a cookbook my goal is to tell you every recipe so that you've got them just as a guide and to help you to make lamb Nihari is absolutely brilliant it's so easy.

 It's a low and slow cooker so you get your spice blend to tell all do you get your fried onions are done and then you just let it simmer for about three even four hours until the meat just falls off the bone, so I've got some really nice prime lamb shanks there wait till you see what they look like when this is done they're gonna be absolutely amazing so I'm pretty happy about that so let me just put this back  and we're gonna fry up some onions that are just one large onion finely chopped and a little bit of ghee (OIL) now you can use butter if you want to so it doesn't have to be gay but I've used ghee stop two tablespoons there and we're just gonna let that cook and fry becomes a dark like light brown while I'm making the spice blend now the spice blend it's quite different this is one of those,

This is a recipe that doesn't have any garlic in it so but you won't miss it if you're garlic found like me you're not going to miss it but just have some different spices in it that are quite nice and I remember the first time I told someone that I would need two tablespoons of fennel seeds they're thinking that's way too much well it's not a promise it's so good once it's similar there for three hours and everything so that's about two tablespoons there of fennel seeds and then I've got three Indian bay leaves they taste a little bit like sterling because they're from the cassia tree, put those in there I use about a tablespoon of mace piece of cinnamon stick then I've got about a a teaspoon of cloves one whole nutmeg which I've just broken into pieces there and in my book, I asked for 1 tablespoon of peppercorns but I really like hot pepper so I'm gonna add 2 so about 2 going on in there to that, I'm gonna add about a teaspoon they have Nigella seeds often called onion seeds although they aren't from anything to do with an onion and 2 teaspoons cumin seeds and we're not gonna roast this blend usually roast my spice blends first but this doesn't need it because it's cooking for so long and it just it's just you don't need to do that go all that trouble until it becomes a nice fine powder yeah that's perfect okay so now we have smelled so nice it's a nice blend of freshly ground spices and get back over here to the onions and I need to cook these down so it's gonna take about 5-10 minutes I need to flip these down until they are nicely browned and as you can see they're starting to brown right now they're just a little bit darker than that and we're sorted about two tones darker than that so can take a little bit well of all those are cooking while I add the rest of the stuff to this powder so I've got my ground spices now I'm gonna use two teaspoons I'm making this is for some friends that don't like a lot of hot spices so I normally say use one teaspoon of chili powder and one teaspoon paprika this time I'm using two teaspoons of paprika I've got a teaspoon of ground ginger and you really only want a teaspoon teaspoon ginger britt has a very strong flavor it can ruin the dish very quickly so don't put too much in a teaspoon of turmeric and a teaspoon garam masala all right so that's all done they're ready to go I think our onions are looking quite nice put a little salt and pepper in there just to cup release leave some of the water from the onions that helps drown them as well I'm just gonna put this right over to the side here so I can bring in this big boy which is where we're going to cook the lamb shanks now I'm gonna put about five or six tablespoons of oil in there we're gonna heat it up we're gonna brown all those so we're gonna Brown them all over for a a couple of minutes so while I just go ahead and put those in actually seasoned them a little bit first I always forget to season doesn't ruin the dish but it's nice to have it season this with salt and cover there word girl let those brown for about five well maybe well that's probably minutes just so they're nice and browned over so we'll come back when that's done just let this simmer for about three hours put those in there too I just found out using a perfect there we are and we're gonna bring that to a simmer and I am gonna just cover this with the lid and every oh say a half-hour so I'm going to turn the lamb shanks around a little bit and then I just make sure they're evenly cooked but that's that's as difficult as it gets now it's gonna be an absolutely fantastic dinner and I can go watch TV so I'll be back in three hours all right so this is the the moment I know I've been waiting for all day come check this out that is gorgeous I guess I know the meat just falls off the bone it's been cooking for about three and a half hours this is a recipe which I cooked with it a coatiara to his restaurants Indian essence and also Sindhu he asked me to cook and of course I went downturn that opportunity down I did and it was really well received I think that anyone that tries it if you like lamb you're gonna like this is chapati flour and I'm gonna just rip the heat a bit I'm gonna put about a tablespoon right in there that's just gonna thicken the sauce not thinking about my stomach and thinking more about what I was doing I would have mixed that flour with about three tablespoons of cold water because then you don't get the clumps like you're getting here which I now have to get out so I'm gonna have to whisk that all up but it will happen and I will have a the perfect thick sauce here in about a minute so again if you're making this sauce as it says in the instructions be sure to mix the flour with just a little bit of water and then add it to the sauce and you won't have there any problems with getting your lumps hmm okay I'm gonna pour that over the meat and I'd like to serve this at the table but with ginger hot chilies that are just i served these separately at the the table just so people can have them if they want them but I know I want them so I'm gonna put them on there squeeze a lemon and some coriander all right really nice yeah of course all the sauce is gonna go on there none into I'll let lamb nihari I'm the hot rocks please read my blog I've got a lots more to come and I promise you you're gonna like this one it's so easy that's so good thank you very much for reading.