Pakistani Nihari With Garlic Naan

Ingredients

• 4 large lamb shanks
• 2 large red onions
• 1/3 cup neutral oil
• 10 cloves garlic
• 2 inches ginger, peeled
• 1-2 green chilis
• 1 tbsp Kashmiri red chili powder
• 1 tbsp turmeric
• 10-12 cardamom cloves
• 8 cloves
• 1 tbsp black peppercorns
• 1 cinnamon stick
• 2 bay leaves
• 2 tsp fennel seed
• 2 tsp coriander seed
• 2 tsp caraway seeds
• 1 cup flour
• plain yogurt
• olive oil
• active dry yeast
• garlic butter
• fresh cilantro
• lime

Instructions

1. Cook the onions in neutral oil to flavor it.
2. Sear the lamb shanks in the onion oil.
3. Add masala, ginger and garlic paste, green chili, Kashmiri red chili powder, turmeric, and salt to the pressure cooker.
4. Seal the lid and cook on high temperature for about 1 hour 15 minutes.
5. For the garlic naan, mix flour, yogurt, salt, olive oil, and active dry yeast mixture.
6. Knead the dough into a smooth ball and let it sit for 30 minutes to 1 hour.
7. Split the dough into eight balls and let them rest for another 15 minutes.
8. Roll out the dough and cook until charred.
9. Brush with garlic butter and sprinkle with chopped cilantro.
10. Serve with the nihari broth.