Nihari
Dishoom, p. 240–241
Ingredients
- Mustard oil
- Spanish white onions
- Lamb shanks
- Lamb shoulder chops
- Boneless lamb leg
- Garlic paste
- Ginger paste
- Deggi mirch chilli powder
- Ground turmeric
- Fine sea salt
- Full-fat greek yoghurt
- Lamb stock
- A large pinch of saffron strands, steeped in 15ml boiling water
- Lime juice
- Rose water
- Kewda water
- Garam masala
- Ground cardamom
- A large pinch of ground mace
- Chickpea flour
- For the potli
- Dried rose petals
- Black peppercorns
- Green cardamom
- Cinnamon
- Fennel seeds
- Pathar ke phool
- Paan ki jad
- To serve
- Mint leaves
- Coriander leaves
- Ginger matchsticks
- Lime wedges
- Green chilli
- Crispy fried onions
- Crispy sesame and onion seed naan
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