Lamb Nihari
A rich, slow-cooked lamb stew with aromatic spices, traditionally enjoyed as a hearty meal and popular across South Asian and East African communities.
Ingredients
- 3.5 kg lamb meat (shoulder, leg, or shank pieces)
- 5 onions thinly sliced
- 1 1/2 cups oil
- 1 1/2 packet nihari masala
- 1 tsp hot chilli powder
- 1 tbsp kashmiri chilli powder
- 1 tbsp turmeric powder
- 1 tbsp coarse black pepper
- 3 tbsp ginger-garlic paste
- 2 inch ginger piece chopped
- 1 tsp whole cumin seeds
- Salt to taste
- 4 litres water
Slurry:
- 1 cup chapati flour
- 1 1/2 litres hot water
Whole Spices;
- 1 bay leaf
- 2 cinnamon sticks
- 3 cloves
- 3 cardamom pods
- 5 black peppercorns
- 1 star anise
Garnishing:
- Fresh chopped coriander
- Fresh chopped green chillies
- Julienne ginger
- Fried onions
- Lemon or lime wedge
Tarka:
- 2 tbsp oil
- 1 tbsp ghee
- 1 tsp whole cumin seeds
Instructions
Fry the onions:
- Heat 1 cup of oil in a large pot. Add sliced onions and fry until golden brown.
- Remove and set aside for garnishing.
Cook the meat:
- In the same pot, add whole spices and lamb meat.
- Add ginger-garlic paste, chopped ginger, coarse black pepper, turmeric powder, and salt.
- Stir well.
Cook until oil separates:
- Cover and cook for about 30 minutes until the water released from the meat evaporates and the oil rises to the surface.
Add spices:
- Add Kashmiri chilli powder, hot chilli powder, and nihari masala.
- Mix well.
Add water and onions:
- Pour in about 1 litre of water and add most of the fried onions (reserve some for garnish).
- Cover and cook for about 20 minutes.
Prepare the slurry:
- In a frying pan dry roast chapati flour on medium heat for about 4–5 minutes until aromatic.
Make slurry mixture:
- Mix the roasted flour with hot water to form a smooth slurry.
Thicken the nihari:
- Add the slurry slowly to the pot while stirring to prevent lumps.
- Add remaining water and simmer on low heat for about 1 hour until thick and flavourful.
Prepare the tarka:
- Heat oil and ghee in a small pan.
- Add cumin seeds (optional garlic and whole green chillies). Let them sizzle.
Finish and serve:
- Pour the hot tarka over the nihari.
- Garnish with fried onions, chopped coriander, green chillies, julienned ginger, and lemon wedges.
Notes
Pro Tips:
✔ Slow cooking enhances the flavor and tenderness of the meat.
✔ Roast the flour well to avoid a raw taste in the gravy.
✔ Stir while adding slurry to prevent lumps.
✔ Nihari tastes even better after resting for a few hours.
✔ Serve hot with naan, khameeri roti, or steamed rice.
✔ Roast the flour well to avoid a raw taste in the gravy.
✔ Stir while adding slurry to prevent lumps.
✔ Nihari tastes even better after resting for a few hours.
✔ Serve hot with naan, khameeri roti, or steamed rice.
