Nalli Nihari
Nalli Nihari is a rich, aromatic stew made with tender lamb shanks, simmered slowly in a blend of spices. This traditional Pakistani recipe is perfect for those who love bold flavours and hearty meals.
- Prep time
- 15 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 ml Oil
- 2 Onion
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 kg Lamb
- 1 kg Nalli
- 2 litre Water
- 50 g Nehari Masala
- 2 tsp Salt
- 50 g Flour
- 100 ml Water
- 1 handful Coriander
- Green Chilli (for garnish)
- Ginger Jullienned (for garnish)
Instructions
- 1
Add oil to a large pot and heat it up on medium heat.
- 2
Once the oil is hot, add the onions and cook them until they turn golden brown, about 5-6 minutes.
- 3
Add the ginger paste and garlic paste to the pot and sauté for 1 minute, allowing the flavors to develop.
- 4
Add the meat to the pot and cook it until it changes color, stirring occasionally.
- 5
Add the spices and cook for an additional 4-5 minutes, letting them blend into the meat.
- 6
Add the nalli to the pot and stir it in, allowing it to mix well with the other ingredients.
- 7
Pour in enough water to cover the ingredients, then cover the pot and let it cook on low heat for 2-3 hours, stirring occasionally.
- 8
Once the meat is tender and cooked through, carefully remove the excess oil from the surface, as the slurry will absorb it during the next step.
- 9
Add the slurry (flour and water mixture) to the pot, stirring it in thoroughly. Cook for another 10-15 minutes on low heat, allowing the sauce to thicken.
- 10
Garnish the dish with fresh coriander, green chillies, and julienned ginger before serving.