📝 About This Recipe
Originating from the royal kitchens of the Mughal Empire, Nihari is a soul-warming, velvety lamb stew that defines luxury in South Asian cuisine. This dish features tender shanks simmered overnight (or for several hours) in a rich, spice-infused gravy thickened with toasted flour. The result is a deeply aromatic masterpiece where the meat literally falls off the bone, creating a silky texture that is legendary among food connoisseurs.
🥗 Ingredients
Meat and Aromatics
- 1.5 kg Lamb Shank (Nalli) (cut into large chunks, bone-in is essential for marrow)
- 1 cup Ghee or Vegetable Oil (ghee provides a more authentic flavor)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 1 large Onion (very thinly sliced)
The Nihari Spice Blend
- 2 tablespoons Kashmiri Red Chili Powder (for deep red color without excessive heat)
- 1/2 teaspoon Turmeric Powder
- 2 tablespoons Fennel Seeds (ground into a fine powder)
- 1 tablespoon Dry Ginger Powder (Sonth)
- 1 teaspoon Garam Masala (high quality or homemade)
- 2 teaspoons Salt (adjust to taste)
Thickening and Finishing
- 1/2 cup Atta (Durum Whole Wheat Flour) (lightly toasted in a dry pan)
- 6-8 cups Water (as needed for slow simmering)
Garnish (The 'Tarka' and Fresh Toppings)
- 2 inch piece Fresh Ginger (cut into fine julienne strips)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 3-4 pieces Green Chilies (sliced)
- 2 pieces Lemon (cut into wedges)
👨🍳 Instructions
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1
Heat the ghee in a heavy-bottomed pot (a Dutch oven is perfect) over medium-high heat. Add the sliced onions and fry until they are golden brown and crispy.
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2
Add the lamb pieces to the pot. Sear the meat for 8-10 minutes, stirring occasionally, until the lamb is well-browned on all sides. This locks in the juices.
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3
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
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4
Reduce heat to low and add the Kashmiri chili powder, turmeric, ground fennel, dry ginger powder, and salt. Add a splash of water to prevent the spices from burning.
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5
Whisk the spices with the meat for 3-4 minutes (the 'bhuna' process) until the oil begins to separate from the masala.
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6
Pour in 6 to 8 cups of water. Bring the mixture to a boil, then reduce the heat to the lowest possible setting. Cover with a tight-fitting lid.
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7
Let the stew simmer undisturbed for 4 hours. If using a pressure cooker, this takes about 45 minutes, but the slow-cook method yields superior flavor.
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8
Once the meat is tender (it should yield to a spoon), dissolve the toasted Atta (flour) in 1 cup of water to make a smooth, lump-free slurry.
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9
Slowly pour the flour slurry into the pot while stirring continuously. This will thicken the gravy into a silky, glossy consistency.
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10
Add the garam masala and let it simmer for another 15-20 minutes on low heat. You will see the oil (tari) rise to the top.
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11
Taste and adjust salt. If the gravy is too thick, add a little hot water; if too thin, simmer uncovered for a few minutes.
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12
Serve hot in a deep bowl, ensuring each serving gets a piece of bone marrow and plenty of 'tari' (oil) from the top.
💡 Chef's Tips
Always use meat with the bone in, specifically shanks (Nalli), as the marrow provides the characteristic gelatinous body to the gravy. Toasting the flour before adding it to the stew is a crucial step; it prevents a 'raw' flour taste and adds a nutty depth. If the oil doesn't rise to the top at the end, add a tiny splash of cold water; the temperature shock often helps the 'tari' separate. Nihari tastes even better the next day as the spices have more time to mature and penetrate the meat fibers. Avoid using a blender for the onions; hand-slicing ensures they caramelize correctly without becoming bitter.
🍽️ Serving Suggestions
Serve with hot, buttered Khamiri Roti or Garlic Naan to soak up the rich gravy. Accompany with a side of 'Kachumbar' salad (diced cucumbers, tomatoes, and onions with lemon). A cold glass of sweet Lassi or a mint lemonade balances the richness of the stew perfectly. Always provide a platter of the fresh garnishes (ginger julienne, lemon, chilies) at the table so guests can customize their bowls. For a traditional breakfast style, serve with a side of bone marrow (Nalli) scooped directly into the bowl.