Lamb Nihari (Slow-Cooked Shank Stew)

• 2 medium Yellow onion
• 3 tbsp Ghee
• 6 cloves Garlic
• 30 g Ginger root
• 1 piece Cinnamon sticks
• 6 pieces Green cardamom pods
• 2 tsp Ground coriander
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 4 pieces Lamb shank, bone-in
• 1.25 liters Water
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 20 g Fresh coriander
• 1 piece Lemon

1. Thinly slice the onion. Finely grate the garlic and ginger.
2. Heat the ghee in a Dutch oven over medium heat. Add the onion with a pinch of the salt and cook for 12 to 15 minutes, stirring often, until deep golden brown.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the cinnamon stick and cardamom pods and cook for 30 seconds.
4. Add the ground coriander, ground cumin and turmeric and stir for 30 seconds to toast the spices. Add the lamb shanks and turn to coat in the spiced onion mixture.
5. Pour in the water, then add the remaining salt and the black pepper. Bring to a gentle simmer, cover with a lid slightly ajar, and cook on low for 2 hours to 2 hours 15 minutes until the lamb is very tender and starting to pull from the bone.
6. Uncover and simmer for 10 to 15 minutes to thicken the gravy slightly, skimming any excess fat if you like. Taste and adjust seasoning with a little more salt or pepper if needed.
7. Finely chop the fresh coriander and stir most of it through the stew. Cut the lemon into wedges and serve the nihari with the remaining coriander scattered over and lemon to squeeze at the table.

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