Lamb Nihari
Slow-cooked tender lamb in rich spices and a deep, aromatic gravy that melts into every bite. This comforting lamb nihari brings that traditional flavour we crave—warm, hearty, and full of depth.
- Prep time
- 10 min
- Cook time
- 2 hr 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 kg Lamb (leg or shoulder, large pieces)
- 200 ml Oil
- 2 Onions
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 tsp Kashmiri Chilli
- 1 tsp Salt (adjust to taste )
- 50 g Nihari Masala
- 2 litres Water
- 1 handful Coriander
- Ginger (julienne for garnish)
- 2 Bullet Chillies
- 100 g Flour
- 150 ml Water
Instructions
- 1
Heat the oil in a large heavy-bottomed pot over medium heat until hot.
- 2
Add the sliced onions and cook for 6–8 minutes, stirring occasionally, until they turn golden brown. Remove the onions and set them aside.
- 3
Place the lamb pieces into the same oil and cook for about 6–8 minutes, turning occasionally until the meat changes colour and starts to brown slightly.
- 4
Return the fried onions to the pot, then stir in the ginger paste and garlic paste. Cook for 2–3 minutes to remove the raw aroma.
- 5
Sprinkle in the salt, Kashmiri chilli, and Nihari masala. Stir well and let the spices cook for 2–3 minutes until the oil begins to separate from the masala.
- 6
Pour in enough water to cover the meat completely, then mix thoroughly.
- 7
Cover the pot with a tight-fitting lid and simmer over low heat for about 2 hours, stirring occasionally, until the meat becomes tender.
- 8
Once cooked, carefully remove any excess oil that rises to the top and set it aside for later use as garnish.
- 9
In a separate bowl, mix the flour with water to create a smooth slurry with no lumps. Gradually pour the slurry into the Nihari while stirring continuously to prevent clumping.
- 10
Let it cook uncovered for 10–15 minutes on low heat, stirring often, until the gravy thickens to your desired consistency.
- 11
Finish by garnishing with the reserved oil, fresh coriander, ginger julienne, green chillies, and a wedge of lemon before serving hot.