Pakistani Lamb Nihari with Garlic Naan

In a large pan, heat neutral oil and fry the thinly sliced red onions until golden brown and crispy. Remove with a slotted spoon and set aside on a paper towel, reserving the onion-infused oil.

Combine all whole spices (cardamom, cloves, peppercorns, cinnamon, bay leaf, fennel, coriander, caraway) in a spice grinder and grind to a fine powder to create the nihari masala.

In the same pan with the reserved onion oil, sear the lamb shanks on all sides until browned.

Transfer the seared lamb shanks to a pressure cooker. Add the remaining onion oil, the freshly ground nihari masala, ginger-garlic paste, green chilies, Kashmiri red chili powder, turmeric, and salt.

Pour in enough water to cover the lamb shanks. Secure the lid on the pressure cooker and cook on high pressure for 1 hour and 15 minutes.

While the nihari cooks, prepare the naan dough. First, activate the yeast by dissolving it with sugar in warm water. Let it sit for 5-10 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, yogurt, salt, olive oil, and the activated yeast mixture. Knead on low speed until a smooth, elastic dough forms.

Form the dough into a ball, place it in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Once risen, punch down the dough and divide it into 8 equal portions. Roll each portion into a smooth ball.

Place the dough balls on a tray, cover, and let them rest for another 15 minutes.

On a lightly floured surface, roll out each dough ball into a thin oval shape.

Heat a dry cast-iron skillet over medium-high heat. Cook each naan for 1-2 minutes per side, until puffed up and lightly charred in spots.

Prepare the garlic butter by mixing the melted butter with minced garlic and chopped fresh cilantro.

Brush the hot, freshly cooked naan with the garlic butter mixture.

Once the nihari is done cooking, toast the whole wheat flour in a dry pan over medium-low heat for a couple of minutes until fragrant.

Create a slurry by whisking the toasted flour with 1 cup of water until smooth.

Stir the flour slurry into the pressure cooker with the nihari to thicken the stew. Let it simmer for a few more minutes.

Serve the lamb nihari hot, garnished with the reserved crispy fried onions, fresh cilantro, and julienned ginger. Serve with lime wedges on the side and the warm garlic naan.