Authentic Pakistani Nihari
Nihari is a cherished national dish of Pakistan, known for its rich, slow-cooked flavors that can transform any gathering into a feast. This Nihari recipe uses lamb shanks, simmered slowly in a fragrant mix of spices, creating a deeply satisfying and hearty stew that melts in your mouth. Traditionally served with naan or rice, this dish is perfect for special occasions or a comforting weekend meal.
Ingredients
🥩 1.2 KG lamb shanks sourced from Farm Foods
🧅 200 grams onion finely diced
🧈 1 Cup 250ml clarified butter homemade
🧄 2 TBS garlic from frozen cubes
🌿 1 TBS ginger from frozen cubes
🌶️ 2 TBS Kashmiri chili powder
🧂 1.5 TSP salt adjust to taste
🌶️ 1 TSP chili powder
✨ 1 TSP turmeric powder
🌿 1 TBS coriander seeds
🌿 1 TBS cumin seeds
🌿 1 TBS fennel seeds
🌿 0.5 TSP dry ginger powder
🌿 3 pieces long pepper Peepli
✨ 1 piece star anise
🌱 2 pieces black cardamom
🌿 1 TSP black peppercorns
🌿 2 small cinnamon sticks
🍃 4 pieces bay leaves
🌰 0.25 TSP nutmeg powdered
✨ 0.25 TSP mace powdered
🌾 90 grams chapati/plain flour
💧 2 liters water for cooking + 1 cup 250ml for flour slurry
Instructions
1- Grind the Nihari Masala:
- Use a spice grinder to grind coriander seeds, cumin seeds, fennel seeds, long peppers, star anise, black cardamom, black peppercorns, cinnamon sticks, and bay leaves to a fine powder.
- Mix in dry ginger powder, nutmeg, and mace.
2- Sauté Onions:
- Heat clarified butter in a large stainless steel pot over medium-high heat.
- Add the diced onions and fry until lightly golden brown, about 8-10 minutes.
3- Incorporate Ginger and Garlic:
- Add ginger and garlic paste to the onions, stirring for about 1 minute.
4- Brown the Lamb Shanks:
- Add lamb shanks to the pot, browning them on all sides for about 6-8 minutes.
5- Add Powdered Spices:
- Stir in Kashmiri chili powder, salt, chili powder, and turmeric. Sprinkle a small splash of water to prevent burning.
- Mix in the freshly ground spice blend; cook for 1-2 minutes.
6- Slow Cook:
- Pour in 2 liters of water, bringing the mixture to a boil.
- Reduce heat to low, cover, and slow cook for 2 to 2.5 hours, turning shanks occasionally.
7- Check Meat Tenderness:
- After checking meat tenderness, if the meat is not yet tender, cover and cook for another 30 minutes.
8- Skim the "Tari":
- Turn off the heat, skim off the floating oil layer (Tari), and reserve for garnishing.
9- Prepare the Flour Slurry:
- In a jug, whisk together flour and 1 cup water until smooth and lump-free.
10- Thicken Gravy:
- Remove lamb shanks; slowly stir the flour slurry into the gravy on low heat until thickened to desired consistency.
11- Finalize Seasoning:
- Taste and adjust seasoning; an additional 0.5 tsp of salt may enhance flavor.
12- Return Lamb Shanks:
- Place lamb shanks back in the thickened gravy, simmer further for 30 minutes to meld flavors.
13- Serve:
- Serve hot with naan or rice, garnished with julienned ginger, green chilies, and drizzled Tari.
Prep Time: 20-30 minutes
Cook Time: 3.5 to 4 hours
Total Time: 4-4.5 hours
Servings: 6
Equipment:
- Large stainless steel cooking pot
- Induction hob
- Spice grinder
- Measuring cups and spoons
- Ceramic and plastic bowls
- Plastic measuring jug
- Hand whisk
- Wooden spoon
- Tongs
- Serrated knife
- Spatula
- Ladle
Cooking Tips
- Opt for lamb shanks from Farm Foods for halal preferences.
- Using freshly ground spices enhances the authentic flavor.
- Add water to dry spices to prevent burning.
- Use homemade clarified butter for the best results.
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