Slow-Simmered Lamb Nihari
An ancient Mughlai stew that was traditionally served at dawn, this nihari slow-cooks lamb shanks until the meat surrenders off the bone into a deeply spiced, silky gravy thickened with roasted wheat flour. Garnished with crispy ginger, fresh herbs, and a squeeze of lime, each bowl is a revelation of layered warmth and richness.
Ingredients
- 2 lbs lamb shanks or bone-in leg pieces
- 3 tablespoons ghee
- 2 large onions, thinly sliced
- 1 tablespoon ginger-garlic paste
+ 14 more ingredients
Instructions
Dry roast the wheat flour in a small pan over low heat, stirring constantly, until it turns a shade darker and smells nutty, about 3-4 minutes. Set aside.
Heat ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized and mahogany brown, about 15 minutes.
Add the ginger-garlic paste and cook for 1 minute. Then add the lamb pieces and sear on all sides for 5 minutes until lightly browned.
Add the nihari masala, Kashmiri chili powder, turmeric, and whole spices (fennel, cardamom, cloves, cinnamon). Stir well to coat the meat evenly.
Pour in 6 cups of water and bring to a boil. Skim any foam that rises to the surface.
Reduce heat to the lowest setting, cover tightly, and simmer for 2.5 to 3 hours. The meat should be falling-off-the-bone tender and the broth deeply flavored.
Mix the roasted wheat flour with 1/2 cup of warm water, whisking to remove lumps. Slowly stir this slurry into the pot and simmer uncovered for another 15-20 minutes until the gravy thickens to a velvety, coating consistency.
Adjust salt and heat level to taste. Ladle into bowls and top generously with julienned ginger, fresh cilantro, sliced green chilies, and a squeeze of lime. Serve with warm naan.
Nutrition Estimate
Per serving • Estimated by Blinner AI