4Transfer onions to a cold pan and turn heat to medium-high to slowly cook and crisp them up.
5Transfer onions to a cold pan and turn heat to medium-high to slowly cook and crisp them up.
6Transfer onions to a cold pan and turn heat to medium-high to slowly cook and crisp them up.
7Prepare the masala by combining cardamom, clove, black peppercorn, cinnamon stick, bay leaf, fennel seed, coriander seed, and caraway in a blender and pulsing until mixed.
8Prepare the masala by combining cardamom, clove, black peppercorn, cinnamon stick, bay leaf, fennel seed, coriander seed, and caraway in a blender and pulsing until mixed.
9Prepare the masala by combining cardamom, clove, black peppercorn, cinnamon stick, bay leaf, fennel seed, coriander seed, and caraway in a blender and pulsing until mixed.
10Peel fresh ginger and mash it with garlic and a pinch of salt to create a paste.
11Peel fresh ginger and mash it with garlic and a pinch of salt to create a paste.
12Peel fresh ginger and mash it with garlic and a pinch of salt to create a paste.
13Remove wilted onions from the oil and set aside.
14Remove wilted onions from the oil and set aside.
15Remove wilted onions from the oil and set aside.
16Sear the lamb shanks in the flavored oil until a nice crust forms.
17Sear the lamb shanks in the flavored oil until a nice crust forms.
18Sear the lamb shanks in the flavored oil until a nice crust forms.
19Transfer seared lamb shanks to a pressure cooker.
20Transfer seared lamb shanks to a pressure cooker.
21Transfer seared lamb shanks to a pressure cooker.
22Add some of the reserved onion oil to the lamb shanks.
23Add some of the reserved onion oil to the lamb shanks.
24Add some of the reserved onion oil to the lamb shanks.
25Add the prepared masala and ginger-garlic paste to the lamb.
26Add the prepared masala and ginger-garlic paste to the lamb.
27Add the prepared masala and ginger-garlic paste to the lamb.
28Optionally add green chili for spice.
29Optionally add green chili for spice.
30Optionally add green chili for spice.
31Cover the shanks with water, ensuring they are fully submerged.
32Cover the shanks with water, ensuring they are fully submerged.
33Cover the shanks with water, ensuring they are fully submerged.
34Add Kashmiri red chili powder and turmeric for color and depth of flavor.
35Add Kashmiri red chili powder and turmeric for color and depth of flavor.
36Add Kashmiri red chili powder and turmeric for color and depth of flavor.
37Add a generous amount of salt.
38Add a generous amount of salt.
39Add a generous amount of salt.
40Close the pressure cooker and cook on high temperature for about 1 hour and 15 minutes.
41Close the pressure cooker and cook on high temperature for about 1 hour and 15 minutes.
42Close the pressure cooker and cook on high temperature for about 1 hour and 15 minutes.
43For the naan, mix warm water (100-110°F), active dry yeast, and sugar, then set aside to activate.
44For the naan, mix warm water (100-110°F), active dry yeast, and sugar, then set aside to activate.
45For the naan, mix warm water (100-110°F), active dry yeast, and sugar, then set aside to activate.
46In a stand mixer, combine all-purpose flour, full-fat plain yogurt, salt, olive oil, more warm water, and the activated yeast mixture.
47In a stand mixer, combine all-purpose flour, full-fat plain yogurt, salt, olive oil, more warm water, and the activated yeast mixture.
48In a stand mixer, combine all-purpose flour, full-fat plain yogurt, salt, olive oil, more warm water, and the activated yeast mixture.
49Attach the dough hook and mix on low, gradually increasing speed, for about five minutes until a smooth dough forms.
50Attach the dough hook and mix on low, gradually increasing speed, for about five minutes until a smooth dough forms.
51Attach the dough hook and mix on low, gradually increasing speed, for about five minutes until a smooth dough forms.
52Scoop the dough onto a floured surface, knead a few times by hand, and form into a smooth ball.
53Scoop the dough onto a floured surface, knead a few times by hand, and form into a smooth ball.
54Scoop the dough onto a floured surface, knead a few times by hand, and form into a smooth ball.
55Generously oil a dry bowl, transfer the dough ball, cover with a damp towel, and let sit for at least 30 minutes to an hour until it puffs up.
56Generously oil a dry bowl, transfer the dough ball, cover with a damp towel, and let sit for at least 30 minutes to an hour until it puffs up.
57Generously oil a dry bowl, transfer the dough ball, cover with a damp towel, and let sit for at least 30 minutes to an hour until it puffs up.
58Flour a surface, pull out the doubled-in-size dough ball, and split it into eight equal portions.
59Flour a surface, pull out the doubled-in-size dough ball, and split it into eight equal portions.
60Flour a surface, pull out the doubled-in-size dough ball, and split it into eight equal portions.
61Renee each dough ball a couple of times, pulling in the sides.
62Renee each dough ball a couple of times, pulling in the sides.
63Renee each dough ball a couple of times, pulling in the sides.
64Place the dough balls on a baking sheet, cover them with a damp towel, and let chill for another 15 minutes.
65Place the dough balls on a baking sheet, cover them with a damp towel, and let chill for another 15 minutes.
66Place the dough balls on a baking sheet, cover them with a damp towel, and let chill for another 15 minutes.
67Grab a dough ball, flour a rolling pin, and gently roll out the dough until it's paper-thin and almost see-through.
68Grab a dough ball, flour a rolling pin, and gently roll out the dough until it's paper-thin and almost see-through.
69Grab a dough ball, flour a rolling pin, and gently roll out the dough until it's paper-thin and almost see-through.
70Heat a cast iron skillet on medium-high heat and lightly oil it.
71Heat a cast iron skillet on medium-high heat and lightly oil it.
72Heat a cast iron skillet on medium-high heat and lightly oil it.
73Place the rolled-out naan dough onto the hot surface, cooking for about 90 seconds.
74Place the rolled-out naan dough onto the hot surface, cooking for about 90 seconds.
75Place the rolled-out naan dough onto the hot surface, cooking for about 90 seconds.
76Watch for bubbles; you can poke holes if you don't want too many bubbles.
77Watch for bubbles; you can poke holes if you don't want too many bubbles.
78Watch for bubbles; you can poke holes if you don't want too many bubbles.
79Flip the naan after about 30 seconds, cooking until the other side is browned.
80Flip the naan after about 30 seconds, cooking until the other side is browned.
81Flip the naan after about 30 seconds, cooking until the other side is browned.
82Immediately transfer the cooked naan to a damp towel.
83Immediately transfer the cooked naan to a damp towel.
84Immediately transfer the cooked naan to a damp towel.
85Prepare garlic butter by mixing softened butter with minced garlic and chopped fresh cilantro.
86Prepare garlic butter by mixing softened butter with minced garlic and chopped fresh cilantro.
87Prepare garlic butter by mixing softened butter with minced garlic and chopped fresh cilantro.
88While the naan is still hot, dab the garlic butter all over it.
89While the naan is still hot, dab the garlic butter all over it.
90While the naan is still hot, dab the garlic butter all over it.
91Sprinkle flaky white salt on the garlic naan.
92Sprinkle flaky white salt on the garlic naan.
93Sprinkle flaky white salt on the garlic naan.
94Prepare the ata by toasting one cup of wheat flour on medium-low heat for a couple of minutes until fragrant.
95Prepare the ata by toasting one cup of wheat flour on medium-low heat for a couple of minutes until fragrant.
96Prepare the ata by toasting one cup of wheat flour on medium-low heat for a couple of minutes until fragrant.
97Add a little bit of water to the toasted wheat flour and swirl to combine, creating a mixture that will thicken the nihari.
98Add a little bit of water to the toasted wheat flour and swirl to combine, creating a mixture that will thicken the nihari.
99Add a little bit of water to the toasted wheat flour and swirl to combine, creating a mixture that will thicken the nihari.
100After the nihari has cooked, pull out the meat from the pressure cooker.
101After the nihari has cooked, pull out the meat from the pressure cooker.
102After the nihari has cooked, pull out the meat from the pressure cooker.
103Add the toasted wheat flour mixture (ata) to the broth and reduce it.
104Add the toasted wheat flour mixture (ata) to the broth and reduce it.
105Add the toasted wheat flour mixture (ata) to the broth and reduce it.
106Serve the reduced broth with the lamb in a bowl.
107Serve the reduced broth with the lamb in a bowl.
108Serve the reduced broth with the lamb in a bowl.
109Garnish with a squeeze of lime juice, fresh ginger strands, fresh cilantro, and the crispy onions saved earlier.
110Garnish with a squeeze of lime juice, fresh ginger strands, fresh cilantro, and the crispy onions saved earlier.
111Garnish with a squeeze of lime juice, fresh ginger strands, fresh cilantro, and the crispy onions saved earlier.