Nehari (Braised Lamb Shanks in a Fennel-Cumin Broth)

This curry involves a lot of strong flavours. I loved it though! The broth was delicious and rich. The meat was tender. And it went very well over a nice warm bowl of white basmati rice.

Nehari

From 660 Curries by Raghavan Iyer

Ingredients

• 1/2 c. plain yogurt
• 2 Tbsp. ginger paste
• 2 Tbsp. garlic paste
• 1 tsp. cayenne
• 1/2 tsp. coarse sea salt
• 1/2 tsp. ground turmeric
• 6 small lamb shanks (~1.4kg)
• 1/4 c. mustard oil
• 1 onion, sliced thin
• 2 tsp. fennel seeds
• 2 tsp. cumin seeds
• 1 tsp. black cumin seeds
• 2 whole star anise
• 1 tsp. ground ginger
• 2 Tbsp. rice flour
• 2 Tbsp. minced fresh mint
• 2 Tbsp. minced fresh cilantro

Directions

1. Combine yogurt, ginger paste, garlic paste, cayenne, salt, and turmeric to make a marinade.
2. Coat lamb shanks generously with marinade, cover, and chill overnight.
3. Heat oil over medium heat.
4. Add lamb shanks to hot oil along with all of the marinade.
5. Cook, turning occasionally, until the marinade evaporates and the shanks start to brown (~10 minutes).
6. Reduce heat to medium-low, cover, and cook, stirring occasionally, until the oil starts to separate (~15 minutes).
7. Transfer lamb shanks to a plate.
8. Stir the onion into the pan and cook, stirring occasionally, until it softens (~10 minutes).
9. Meanwhile, combine fennel seeds, cumin, black cumin, and star anise and grind fine.
10. Stir ginger into ground spices.
11. Once onion has softened, stir in the ground spice blend and let it cook for a minute or two.
12. Add 2 c. water and deglaze the pan.
13. Return the shanks to the broth and heat to a boil.
14. Spoon onion slices over meat and cover the pan.
15. Braise, basting occasionally, until lamb is falling off the bone (2-3 hours).
16. Transfer lamb to serving plate.
17. Sprinkle in the rice flour.1 Tbsp. at a time, whisking vigorously after each addition.
18. Bring sauce to a boil to thicken, then pour over the shanks.
19. Sprinkle with mint and cilantro and serve over rice.