Harshita Sinha
4-6 lamb shanks, 2 tbsp ghee/oil, 1 onion, 2 cloves garlic, 1 tsp ginger paste, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala powder, salt, 2 cups lamb stock, 2 tbsp bone marrow, fresh cilantro.
Marinate lamb shanks in a mixture of yogurt, lemon juice, and spices for at least 2 hours.
Heat oil in a large pot over medium heat. Remove lamb shanks from marinade, letting excess liquid drip off. Cook until browned on all sides.
Add chopped onion, garlic, ginger paste, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder to the pot. Cook until onion is browned. Add lamb stock and bring to a boil.
Add bone marrow to the pot and stir well.
Cover the pot and slow cook Nihari over low heat for 6-8 hours or overnight.
Serve Nihari hot, garnished with fresh cilantro and accompanied by naan or rice.