Lamb nihari is one of those dishes that feels like a warm hug on a chilly evening. Deeply aromatic, rich in flavor, and unapologetically indulgent, this slow-cooked stew of lamb shanks in a spice-laden gravy traces its roots to Mughal kitchens and has become a hallmark of Pakistani dishes over the years. While beef nihari or nalli nihari might get all the attention during special breakfasts or hearty dinners, lamb nihari offers a more delicate, slightly sweet profile thanks to the meat’s natural tenderness. Paired with crispy fried onions and soft, pillowy naan, this dish transforms into a luxurious treat that’s perfect for weekend feasts or when you're simply craving something soul-satisfying.
Slow-Cooked Lamb Nihari with Fried Onions and Fluffy Naan
Prep Time 30 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Dinner, Lunch, Main Course
Cuisine Indian, Middle Eastern, Pakistani
Heavy-bottomed pot or Dutch oven Essential for long, slow cooking that prevents scorching and allows flavors to deepen.
Spice Grinder (if making masala from scratch) A coffee grinder works well too.
Slotted spoon To remove excess fat or scum.
Tongs For turning lamb shanks gently.
Whisk To mix flour slurry and yogurt without curdling.
Cast Iron Skillet or Deep Fryer (for onions) Ensures even browning.
For the Nihari
- Lamb Shanks with bone – 2.5 lbs, cleaned and trimmed
- Ghee or Neutral Oil – 5 tbsp ghee is traditional and lends richness
- Onions – 2 large thinly sliced (plus extra for garnish)
- Ginger-Garlic Paste – 2 tbsp
- Nihari Masala – 3 tbsp homemade or store-bought; see below for nihari masala recipe
- Wheat Flour atta – 3 tbsp, mixed with water for thickening
- Yogurt – 1/2 cup whisked
- Salt – to taste
- Water – 6 cups adjust depending on desired gravy consistency
For Garnish
- Fried Onions – 1/2 cup
- Julienned Ginger – 2 tbsp
- Chopped Cilantro – 2 tbsp
- Lemon Wedges – for serving
For Homemade Nihari Masala (optional)
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp cloves
- 2 black cardamom pods
- 2 green cardamom pods
- 1 small cinnamon stick
- 1/2 tsp nutmeg powder
- 1/2 tsp mace powder
- 1 tsp dry ginger powder
- 1 tsp Kashmiri chili powder
Step 1: Prep the Lamb
Clean the lamb shanks thoroughly. Pat them dry and let them come to room temperature to ensure even cooking. This step also helps them sear better.
Step 2: Sauté the Onions
In a large pot or Dutch oven, heat ghee over medium heat. Add sliced onions and cook until deep golden brown, about 15–20 minutes. Remove half and set aside for garnish.
Step 3: Build the Base
Add ginger-garlic paste to the remaining onions and sauté for 2–3 minutes. Now add the lamb shanks and sear them on all sides until browned—this locks in flavor and gives the stew a rich color.
Step 4: Add Masala and Yogurt
Sprinkle in the nihari masala and stir until fragrant. Reduce heat to low and mix in whisked yogurt slowly to avoid curdling. Cook for 5–7 minutes until the masala darkens and oil starts to separate.
Step 5: Slow Cook
Pour in the water and season with salt. Bring it to a boil, then reduce heat to a low simmer. Cover and cook for 3.5 to 4 hours, stirring occasionally. The lamb should be fork-tender and falling off the bone.
Step 6: Thicken the Gravy
Mix wheat flour with a little water to create a smooth slurry. Stir it into the stew and let it simmer uncovered for another 20–30 minutes until it thickens to a rich, silky consistency.
Step 7: Final Touch
Before serving, sprinkle fried onions, julienned ginger, chopped cilantro, and a squeeze of lemon. The fried onions add texture and sweetness that perfectly balances the warming spices.
What to Serve with Lamb Nihari
Nihari is best enjoyed with fresh naan or sheermal to mop up every last bit of that luscious gravy. For a lighter meal, try serving it with steamed basmati rice.
Add a side of cucumber and mint raitha or one of your favorite raitha recipes to cool things down. Pickled onions and green chili paste also make excellent condiments.
If you're building a full meal spread, consider adding fried snacks like mathari, or something simple from jowar recipes like millet roti to contrast the richness.
FAQs
1. Can I use boneless lamb for this recipe?
Yes, though bone-in lamb shanks or nalli pieces are highly recommended. The bones add collagen and richness to the stew, making it more authentic and flavorful.
2. Is this recipe the same as beef nihari?
The cooking process is quite similar. You can absolutely swap in beef shanks if you prefer the taste of beef nihari. The spice blend works for both meats. For a deeper dive, refer to any beef nihari recipe and adjust cooking time accordingly.
3. What’s the best cut of lamb for nihari?
Lamb shanks or lamb nalli (bone marrow) are ideal. They break down beautifully over long cooking and create that signature silky texture. Avoid lean cuts like lamb loin or rack—they won't give you the same result.
4. How spicy is lamb nihari?
Traditionally, it's medium to hot depending on the region. You can dial the heat up or down by adjusting the chili powder and black pepper in the masala. Kids or spice-sensitive folks might enjoy a milder version.
5. Can I make this ahead?
Absolutely. Like many stews, lamb nihari tastes even better the next day as the flavors meld. Just reheat gently and add a splash of water if it thickens too much in the fridge.
