Pakistani Chicken
Pakistani Chicken could be just the gluten free and ketogenic recipe you've been looking for.
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
Details
- Servings: 8
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- south american
- middle eastern
Comments
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