Nihari (Pakistan)

Name: Nihari (Pakistan)
Cook time: PTM
Yield: Feeds 4 serving(s)

Feeds 4

Nihari is a slow-cooked stew that holds a special place in Pakistani cuisine, often enjoyed as a hearty breakfast or weekend indulgence. Originating in the Mughal kitchens, this dish has evolved into a national favourite, celebrated for its deep, rich flavours. Nihari is typically served with naan or paratha, topped with fresh garnishes like sliced ginger, green chilies, and a squeeze of lemon for a burst of freshness. Though it requires patience, the result is a melt-in-your-mouth dish. I’ve been fortunate enough to enjoy this dish many times, and honestly, it’s one of the best lamb dishes out there. It’s rich, decadent, and perfectly spiced—a real treat! Thank you, Zainab Pirzada!

Ingredients

2 tbsp ghee

2 tbsp vegetable oil

5 lamb shanks

1 tbsp salt

2 large onions

2-inch piece of ginger

6 garlic cloves

2 green chillies

100ml full fat yoghurt

2 bay leaves

Ground Spices

1 tbsp salt

1 tbsp red chilli powder

1 tbsp Kashmiri red chilli powder

1 tsp ginger powder

1/2 tsp nutmeg powder

1/2 tsp mace powder

½ tsp turmeric

1/2 tsp citric acid

Whole spices

2 tbsp Fennel Seeds

2-star anise

2 tbsp coriander seeds

2 tbsp cumin seeds

1 tbsp green cardamom

1 black cardamom

1 large cinnamon stick

1 tsp cloves

2 long black pepper

Step 1

Pat the lamb shanks dry and season with salt. Sear them in vegetable oil and ghee, then set aside.

Step 2

Blend the onions, ginger, garlic, and green chilies together, then fry the mixture in the same pan for 5 minutes.

Step 3

Combine all the whole spices and grind them into a fine powder. Add this along with the ground spices to the onions. Stir well for 1 minute until fully combined. Then, add 1/2 cup of water and let it reduce.

Step 4

In a bowl, add the yogurt and whisk for 20 seconds. Then, gradually incorporate it into the spice mixture, stirring continuously until the oil separates and starts to come to the sides, about 2 minutes.

Step 5

In your pressure cooker or pot, add the lamb shanks, the yogurt and spice mixture, bay leaves, and 6 cups of water. Bring to a boil, then pressure cook for 20 minutes or slow cook for 2 hours.

Step 6

Once the pressure has released, check that the lamb shanks are fully cooked. Skim off any excess oil, saving it for later use.

Step 7

Combine 3 tablespoons of plain flour with 100ml of water and whisk until smooth. Add this mixture to the pot, stirring constantly to incorporate it thoroughly.

Step 8

Let it simmer for 5-10 minutes, then serve topped with crispy onions, ginger, green chilies, coriander, and lemon.