Lamb Nihari with Cauliflower and Pea Mash

Name: Lamb Nihari with Cauliflower and Pea Mash
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 lamb shanks; 2 onions, diced; 8 cloves of garlic, finely minced; 2 cm piece of fresh ginger, sliced; 4 cardamom pods, slightly smashed; 3 bay leaves; 2 tsps ground fennel; 2 tsps mild red chilli powder; 1 tsp ground ginger; 1 tsp turmeric; 1 cinnamon stick; 1 tsp garam masala; Pinch of ground nutmeg; Salt and pepper; Olive oil; 1 400g tin of chopped tomatoes; 400ml lamb stock; 1 head of cauliflower; Fresh garden peas, shelled; 200ml double cream; 500g Chantenay carrots; 1 tbsp runny honey; 1 tsp caraway seeds

20 mins
medium
4

Recipe by

Jenny Lau

Ingredients

2 lamb shanks
2 onions, diced
8 cloves of garlic, finely minced
2 cm piece of fresh ginger, sliced
4 cardamom pods, slightly smashed
3 bay leaves
2 tsps ground fennel
2 tsps mild red chilli powder
1 tsp ground ginger
1 tsp turmeric
1 cinnamon stick
1 tsp garam masala
Pinch of ground nutmeg
Salt and pepper
Olive oil
1 400g tin of chopped tomatoes
400ml lamb stock
1 head of cauliflower
Fresh garden peas, shelled
200ml double cream
500g Chantenay carrots
1 tbsp runny honey
1 tsp caraway seeds

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Introduction

Be inspired by a Pakistani take on meat and two veg - an old recipe for rich, slow cooked lamb shanks paired with light and refreshing spring vegetables.

Method

In a large casserole dish, brown the onion in some olive oil, adding most but not all of the minced garlic and ginger.
When the onion starts to turn translucent, add the cardamom, bay leaves, fennel, chilli powder, ground ginger, turmeric, cinnamon, garam masala and nutmeg.
Add the lamb shanks to the pan, and ensure they are browned all over. Follow with the tin of tomatoes and lamb stock, season with salt and pepper, bring everything to the boil and simmer on the hob for 3 hours.
When ready, the lamb shanks will fall away from the bone at the touch of a fork.
To make the cauliflower mash, cut the cauliflower into small florets and boil.
Drain and stir fry the cauliflower with the remaining garlic, ginger and garden peas in a slug of olive oil.
Puree the vegetables with double cream in a food processor or blender, leaving it a little bit chunky. Mix in a pinch of garam masala, salt and pepper.
Parboil some chantenay carrots for 5 minutes, then toss in a pan with olive oil, runny honey and the caraway seeds. Roast at 180C for 45 minutes.