Nihari
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Nihari

By Sumayya Usmani

Enjoy this slow-cooked spiced lamb stew from Pakistan. It’s particularly popular during Ramadan and is a staple at weddings and celebrations

  • Prep:20 mins
    Cook:4 hrs
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 552
  • fat 36g
  • saturates 12g
  • carbs 4g
  • sugars 0g
  • fibre 3g
  • protein 50g
  • salt 1.35g

Ingredients

  • 4 tbsp vegetable oil
  • 2 tbsp ghee
  • 2.5cm piece of ginger , finely grated
  • 2-3 garlic cloves , finely chopped
  • 4 lamb shanks
  • 1½ tbsp Kashmiri red chilli powder
  • 1 tbsp plain flour
  • 1 tbsp wholewheat flour
  • 1 tbsp fennel seeds
  • 1 cinnamon stick
  • 2 black cardamom pods
  • 2 whole star anise
  • 1½ tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 mace blades , or ½ tsp ground mace
  • ½ tsp ground nutmeg
  • 2 tbsp blue poppy seeds (not black)
  • 15 whole cloves
  • ¾ tbsp black peppercorns , or 2-3 pippali long peppers
  • large handful of coriander leaves , roughly chopped
  • 5cm piece of ginger , julienned
  • 2 green finger chillies , finely chopped
  • 6 tbsp crispy fried onions
  • 4 lemons , cut into wedges
  • naan

Method

  1. In a spice grinder or mini food processor, add all the nihari masala ingredients with 2 tbsp hot water and blitz to a fine paste. Set aside 3 tsp of the nihari masala spice blend for serving.

  2. Heat the oil and ghee in a large, heavy-based pan over medium heat. Fry the ginger and garlic until fragrant, around 2 mins. Add the lamb and fry all over for 10 mins or until well browned. Stir in the Kashmiri red chilli powder, the remaining nihari masala and 1 tsp salt. Fry until spices are fragrant, 1-2 mins, adding a splash of water if needed to prevent sticking. Add 1.5 litres of water, or just enough to submerge the meat.

  3. Bring to a simmer, then cook, covered, over a medium-low heat for 45 mins-1 hr. Remove 150ml of the cooking liquid and whisk with both flours until combined. Return to pan and stir well. Cover and cook on a low heat for a further 2 hrs, or until the meat is fall-apart tender.

  4. Serve garnished with coriander, ginger, chillies, fried onions, lemon wedges, and the reserved spice blend, and naan on the side, if you like.

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