Mutton Nihari (Slow-Cooked Lamb Shank Stew)

• 2 large Yellow onion
• 30 g Ginger root, firm and fresh
• 6 cloves Garlic
• 4 pieces Lamb shank, bone-in
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 2 tsp Ground Kashmiri chili
• 1 ½ tsp Garam masala
• 2 tbsp Plain flour
• 1 piece Lemon, juicy
• 20 g Fresh coriander, bright and perky

1. Thinly slice the onion. Peel the ginger and garlic, then grate the ginger and crush the garlic to a paste.
2. Put a large Dutch oven over medium heat and add the onion with a splash of water to help it start softening. Cook, stirring often, for 12 to 15 minutes until deep golden and jammy, adding a little more water if it catches.
3. Stir in the ginger and garlic and cook for 1 to 2 minutes until fragrant. Add the cumin, coriander, turmeric, Kashmiri chilli and 1 teaspoon of the garam masala, and cook for 30 seconds to bloom the spices.
4. Add the lamb shanks and turn them in the spiced onion mixture to coat well. Pour in 1.25 litres of water, bring to a gentle simmer, then cover and cook on low for 2 hours, turning the shanks once or twice, until the meat is very tender and starting to pull from the bone.
5. Transfer the shanks to a plate. Whisk the flour with 6 tablespoons of the hot cooking liquid until smooth, then whisk it back into the pot and simmer uncovered for 10 to 12 minutes until glossy and spoon-coating.
6. Return the shanks to the pot and warm through for 5 minutes. Stir in the remaining garam masala, squeeze in the lemon juice, then roughly chop the coriander and scatter it over the top to serve.

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