Pakistani Nihari Slow Cooked Spiced Lamb Stew

Ingredients

• For the spice blend:
• 1 tablespoon fennel seeds
• 1 cinnamon quill
• 2 black cardamom pods
• 10 green cardamom pods
• 2 star anise
• 1 1/2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 2 mace
• 1/2 teaspoon nutmeg
• 2 tablespoons poppy seeds (ground in a mortar and pestle and mixed with 2 tablespoons hot water)
• 15 cloves
• 3/4 tablespoon black peppercorn (or 2 to 3 pippali long peppers)
• For the stew and condiments:
• 4 tablespoons vegetable oil
• 2 tablespoons ghee
• 1 inch fresh ginger, peeled and grated finely
• 1/2 tablespoon minced garlic
• 3 large lamb shanks
• 1 teaspoon cayenne pepper (or 1 1/2 tablespoons Kashmir red chile powder)
• 2 teaspoons salt, or to taste
• 1 tablespoon all-purpose flour, sifted
• 1 tablespoon whole wheat flour, sifted (I prefer atta flour, which is used to make chappatis)
• 2 cups chopped cilantro
• 2 -inch piece ginger, peeled and julienned
• 2 green Thai bird chiles (or another thin chile), chopped finely
• 2 cups fried onions
• 4 lemons, cut into wedges
• Naan bread, for serving

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