Prepare the Nihari Spice Powder:
Grind all the spice powder ingredients into a fine blend using a spice grinder.

Marinate the Lamb Shanks:
In a large bowl, mix the red chilli powders, turmeric, salt, MSG (if using), garlic paste, ginger paste, and the prepared Nihari spice powder. Toss in the green chillies. Rub this fragrant marinade all over the lamb shanks, ensuring they’re well coated. Let them sit while you prep the onions.

Prepare the Onions:
Chop the onions finely using a hand food processor or a knife. This step is essential as the onions form the base of the Nihari’s rich gravy.

Cook the Onions and Lamb Shanks:
Heat ghee and oil in a large cooking pot over medium heat. Add the onions and fry gently for about 12 minutes until they turn golden add almond paste.

Add the marinated lamb shanks to the pot, ensuring they’re seared evenly on all sides. Scrape every last bit of the marinade into the pot—it’s too good to waste! Let the shanks cook until they develop a golden crust.

Add Water and Simmer:
Pour enough water to cover the shanks by three-quarters, being careful not to pour directly onto the meat. Bring the mixture to a gentle boil, cover the pot with a lid, and simmer on low heat for 2 hours.

Thicken the Gravy:
Mix plain flour with water to create a smooth paste. Lower the heat and slowly add the paste to the pot, stirring constantly to avoid lumps. Let the gravy cook for about 5 minutes until it thickens to a velvety consistency.

Prepare the Tadka:
Heat ghee in a small pan. Stir in the Kashmiri red chilli powder and let it sizzle. Pour this vibrant, aromatic mixture over the Nihari—it’s the crowning touch that adds colour, flavour, and flair.

Method - Potato dauphinoise:
Preheat your oven to 160°C (320°F).
Grease an ovenproof baking dish with butter.
Peel the potatoes and slice them thinly using a mandolin or a sharp knife. Aim for even slices around 3mm thick to ensure uniform cooking.
In a small saucepan, gently heat the double cream, milk, and minced garlic over low heat.
Arrange a layer of potato slices in the greased baking dish, slightly overlapping them. Pour some of the cream mixture over the top, spreading it evenly.
Continue layering the potatoes and cream mixture until all the ingredients are used, finishing with a final layer of cream on top.
Cover the baking dish with foil and place it in the preheated oven.
Bake for 1 hour, then remove the foil and bake for an additional 30 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the dish rest for a few minutes before serving with Nahari to allow the Flavours to meld and the potatoes to set.

Garnish and Serve:
Garnish the Nihari with fresh coriander, thin slices of ginger, red onions, green chillies, and a squeeze of lemon.

Tips:
Nihari is all about patience. Low and slow cooking ensures the lamb shanks become tender and the spices fully develop their depth.