Go Back

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Indian
Servings 15

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.
Keyword lamb, nihari