Lamb Nihari Recipe

Lamb Nihari is a traditional slow-cooked stew made with tender lamb and a blend of aromatic spices. This dish offers a rich and savory flavor that is perfect for special occasions.

Ingredients for Lamb Nihari

1 kg lamb shank
1 cup oil or ghee
2 large onions, sliced
2 tbsp ginger-garlic paste
2 tbsp Nihari spice mix
1 tbsp red chili powder
1 tsp turmeric powder
1/2 cup wheat flour (atta), roasted
6 cups water
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (for serving)
Ginger slices (for garnish)
Green chilies, chopped (for garnish)

Instructions for Making Lamb Nihari

Preparation: Heat oil or ghee in a large pot. Fry the onions until golden brown, then add ginger-garlic paste and sauté for a few minutes.
Cooking the Lamb: Add lamb shank pieces and cook until they are browned on all sides. Add Nihari spice mix, red chili powder, turmeric powder, and salt. Stir well to coat the meat with spices.
Slow Cooking: Add water and bring to a boil. Reduce heat to low, cover, and simmer for 4-6 hours until the lamb is tender and the flavors are well blended.
Thickening the Gravy: Mix roasted wheat flour with a little water to make a smooth paste. Gradually add this paste to the Nihari, stirring continuously to avoid lumps. Cook for another 20-30 minutes until the gravy thickens.
Serving: Garnish with fresh coriander leaves, ginger slices, and green chilies. Serve hot with lemon wedges and naan or paratha.

Tips for Success

Slow Cooking: Slow cooking is key to achieving the tender texture and rich flavor of Nihari.
Spices: Use a good quality Nihari spice mix for authentic taste.
Thickening: Make sure to roast the wheat flour before adding it to the stew to avoid a raw taste.

Indulge in the rich and savory flavors of Lamb Nihari, a dish that is perfect for a hearty and satisfying meal.