Nihari – Tender Lamb Shanks

Nihari, a dish steeped in tradition and indulgence, is the ultimate comfort food. Originating from the royal kitchens of South Asia, this slow-cooked, spice-laden stew is as much a feast for the eyes as it is for the taste buds. With tender lamb shanks immersed in a luscious, aromatic gravy, Nihari is the perfect antidote to cold, wintry evenings. Fun fact: In many parts of Asia, this hearty dish is savoured as a luxurious breakfast!

Ingredients:

• For the Nihari Spice Powder:
  • 1 tbsp fennel seeds
  • 1 tbsp cumin
  • A small piece of nutmeg
  • A small piece of mace
  • 1 bay leaf
  • 1 tbsp coriander seeds
  • 3 long peppers
  • 1 small cinnamon stick
  • 1 star anise
  • 1 tbsp black peppercorns
  • 2 black cardamom pods
  • ½ tsp green cardamom
  • ½ tsp cloves
• For the Marinade:
  • 2 tbsp red Kashmiri chilli powder
  • 1 tsp extra-hot red chilli powder
  • 1 tsp turmeric powder
  • 1 tbsp fine salt
  • 1 tsp MSG (optional, for umami)
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • Prepared Nihari spice powder
  • 3 long green chillies
  • 3 lamb shanks (approx. 1 kg total)
• For Cooking:
  • 3 medium onions, finely chopped
  • ¼ cup ghee
  • ¼ cup oil
  • Water, as needed
• For Thickening:
  • 100 g plain flour
  • ½ cup water
• For the Tadka (Tempering):
  • 4 tbsp ghee
  • 2 tbsp Kashmiri red chilli powder
• Garnishes:
  • Fresh coriander, chopped
  • Thin slices of ginger
  • Sliced red onions
  • Green chillies, sliced
  • Lemon wedges

Instructions:

1. Prepare the Nihari Spice Powder:
   Grind all the spice powder ingredients into a fine blend using a spice grinder. This aromatic mixture will set the foundation for your Nihari’s deep, complex flavours.
2. Marinate the Lamb Shanks:
   In a large bowl, mix the red chilli powders, turmeric, salt, MSG (if using), garlic paste, ginger paste, and the prepared Nihari spice powder. Toss in the green chillies. Rub this fragrant marinade all over the lamb shanks, ensuring they’re well coated. Let them sit while you prep the onions.
3. Prepare the Onions:
   Chop the onions finely using a hand food processor or a knife. This step is essential as the onions form the base of the Nihari’s rich gravy.
4. Cook the Onions and Lamb Shanks:
   Heat ghee and oil in a large cooking pot over medium heat. Add the onions and fry gently for about 12 minutes until they turn golden.

Add the marinated lamb shanks to the pot, ensuring they’re seared evenly on all sides. Scrape every last bit of the marinade into the pot—it’s too good to waste! Let the shanks cook until they develop a golden crust.

5. Add Water and Simmer:
   Pour enough water to cover the shanks by three-quarters, being careful not to pour directly onto the meat. Bring the mixture to a gentle boil, cover the pot with a lid, and simmer on low heat for 2 hours.
6. Thicken the Gravy:
   Mix plain flour with water to create a smooth paste. Lower the heat and slowly add the paste to the pot, stirring constantly to avoid lumps. Let the gravy cook for about 5 minutes until it thickens to a velvety consistency.
7. Prepare the Tadka:
   Heat ghee in a small pan. Stir in the Kashmiri red chilli powder and let it sizzle. Pour this vibrant, aromatic mixture over the Nihari—it’s the crowning touch that adds colour, flavour, and flair.
8. Garnish and Serve:
   Garnish the Nihari with fresh coriander, thin slices of ginger, red onions, green chillies, and a squeeze of lemon.

Serving Suggestions:

Serve this royal dish with warm naan or fluffy parathas to mop up the rich gravy. Nihari also pairs wonderfully with plain steamed rice or even a lightly spiced pulao.

Tips:

• Nihari is all about patience. Low and slow cooking ensures the lamb shanks become tender and the spices fully develop their depth.
• For extra spice, double the chilli powders in the marinade.

Nihari – Tender Lamb Shanks

Nihari, a dish steeped in tradition and indulgence, is the ultimate comfort food. Originating from the royal kitchens of South Asia, this slow-cooked, spice-laden stew is as much a feast for the eyes as it is for the taste buds

Author: Burmawala Kitchen Cooking Method: Curry Cuisine: Pakistani Courses: Breakfast, Dinner, Lunch Recipe Keys: High Protein Non Vegetarian Slow Cooker Recipes

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Prep Time 10 mins Cook Time 130 mins Total Time 2 hrs 20 mins Difficulty: Intermediate Servings: 6 Estimated Cost: $ 15 Best Season: Suitable throughout the year

Ingredients

Servings

For the Nihari Spice Powder:

• 1 tbsp fennel seeds
• 1 tbsp cumin
• A small piece of nutmeg
• A small piece of mace
• 1 bay leaf
• 1 tbsp coriander seeds
• 3 long peppers
• 1 small cinnamon stick
• 1 star anise
• 1 tbsp black peppercorns
• 2 black cardamom pods
• 0.5 tsp green cardamom
• 0.5 tsp cloves

For the Marinade:

• 2 tbsp red Kashmiri chilli powder
• 1 tsp extra-hot red chilli powder
• 1 tsp turmeric powder
• 1 tbsp fine salt
• 1 tsp MSG (optional, for umami)
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• Prepared Nihari spice powder
• 3 long green chillies
• 3 lamb shanks (approx. 1 kg total)

For Cooking:

• 3 medium onions, finely chopped
• 0.25 cup ghee
• 0.25 cup oil
• Water, as needed

For Thickening:

• 100 g plain flour
• ½ cup water

Garnishes:

• 4 tbsp ghee
• 2 tbsp Kashmiri red chilli powder

For the Tadka (Tempering):

• Fresh coriander, chopped
• Thin slices of ginger
• Sliced red onions
• Green chillies, sliced
• Lemon wedges

Instructions

Video ON

Prepare the Nihari Spice Powder:

1. Grind all the spice powder ingredients into a fine blend using a spice grinder. This aromatic mixture will set the foundation for your Nihari’s deep, complex flavours.

Marinate the Lamb Shanks:

1. In a large bowl, mix the red chilli powders, turmeric, salt, MSG (if using), garlic paste, ginger paste, and the prepared Nihari spice powder. Toss in the green chillies. Rub this fragrant marinade all over the lamb shanks, ensuring they’re well coated. Let them sit while you prep the onions.

Prepare the Onions:

1. Chop the onions finely using a hand food processor or a knife. This step is essential as the onions form the base of the Nihari’s rich gravy.

Cook the Onions and Lamb Shanks:

1. Heat ghee and oil in a large cooking pot over medium heat. Add the onions and fry gently for about 12 minutes until they turn golden.
2. Add the marinated lamb shanks to the pot, ensuring they’re seared evenly on all sides. Scrape every last bit of the marinade into the pot—it’s too good to waste! Let the shanks cook until they develop a golden crust.

Add Water and Simmer:

1. Pour enough water to cover the shanks by three-quarters, being careful not to pour directly onto the meat. Bring the mixture to a gentle boil, cover the pot with a lid, and simmer on low heat for 2 hours.

Thicken the Gravy:

1. Mix plain flour with water to create a smooth paste. Lower the heat and slowly add the paste to the pot, stirring constantly to avoid lumps. Let the gravy cook for about 5 minutes until it thickens to a velvety consistency.

Prepare the Tadka:

1. Heat ghee in a small pan. Stir in the Kashmiri red chilli powder and let it sizzle. Pour this vibrant, aromatic mixture over the Nihari—it’s the crowning touch that adds colour, flavour, and flair.

Garnish and Serve:

1. Garnish the Nihari with fresh coriander, thin slices of ginger, red onions, green chillies, and a squeeze of lemon
   

Keywords: Nihari, Lamb Nihari, How to make Nihari