Lamb Nihari
A slow-cooked Pakistani stew of tender lamb, yogurt, and warm spices thickened with ginger-garlic paste. Rich, deeply savory, and traditionally served for breakfast with naan or paratha.
- Total time
- 120 min
- Servings
- 4
- Calories
- 485
- Protein
- 48g
Ingredients
- 2 lbs lamb shoulder or leg, cut into 1.5-inch cubes
- ¾ cup plain full-fat yogurt
- 3 tablespoons ginger, peeled and minced into pencil-tip-sized pieces
- 6 cloves garlic cloves, minced into pencil-tip-sized pieces
- 2 medium onions, sliced lengthwise from root to tip into thin half-moons
- 2 teaspoons ground coriander
- 1.5 teaspoons ground cumin
- 1 teaspoon ground red chili powder
- ¾ teaspoon turmeric powder
- 3 pods whole black cardamom pods, lightly crushed
- 2 leaves bay leaves
- 3 cups water or lamb stock
- ¼ cup fresh cilantro, finely chopped
- 2 tablespoons fresh ginger, cut into thin matchsticks
- 2 whole green chilies, sliced into thin rings
Instructions
- 1
Pat the lamb cubes completely dry with paper towels, pressing gently on all sides for 2–3 minutes — this helps them brown evenly and deeply instead of steaming.
- 2
Measure the coriander, cumin, chili powder, and turmeric into a small bowl and stir together with a spoon until the colors blend evenly, about 10 seconds.
- 3
Pour the yogurt into a separate small bowl and set it within arm's reach of your cooking surface.
- 4
Heat 3 tablespoons of oil in a large, heavy-bottomed pot (5-quart capacity) over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 5
Add the sliced onions to the hot oil and stir once every 20 seconds with a wooden spoon until they turn the color of honey with darker brown edges, about 6–8 minutes.
- 6
Reduce the heat to medium, push the onions to the side of the pot, and add the minced ginger and garlic to the empty space — stir them together with the spoon until they smell strongly fragrant, about 30 seconds.
- 7
Add the spice blend (coriander, cumin, chili powder, turmeric) to the ginger-garlic mixture and stir constantly with the wooden spoon for 30 seconds until the spices coat the ginger-garlic and smell intense.
- 8
Pour the yogurt into the pot and stir continuously with the wooden spoon for 2 minutes until it breaks down and turns the mixture a light golden color — it should no longer look curdled.
- 9
Working in two batches (so the meat can brown properly), add half the lamb cubes to the pot in a single layer and do not stir for 3 minutes — let them stay still so they brown on one side.
- 10
Stir the lamb and cook for 2 more minutes, then transfer all the browned pieces to a clean plate using a slotted spoon — do not drain the liquid, just lift out the meat.
- 11
Repeat steps 9–10 with the remaining lamb cubes, browning them for 3 minutes undisturbed, then 2 minutes with stirring, then moving them to the plate.
- 12
Return all the browned lamb to the pot, pour in the water or stock, and stir once to combine everything.
- 13
Add the crushed cardamom pods and bay leaves, then increase the heat to medium-high and bring the liquid to a boil — you'll see large bubbles breaking the surface continuously, about 8–10 minutes.
- 14
Reduce the heat to low, place a lid partially on the pot (leaving a 1-inch gap to let steam escape), and simmer the stew for 75 minutes — the meat should be so tender a fork pierces it easily.
- 15
Remove the lid and check if the meat is very tender and the liquid has reduced to a sauce that coats the back of a spoon — if still watery, simmer 10 more minutes uncovered.
- 16
Taste the stew with a spoon and add salt and ground black pepper a pinch at a time, stirring and tasting after each pinch until it tastes savory and balanced — about 3–4 pinches total.
- 17
Pour the nihari into a serving dish or into four individual bowls using a ladle.
- 18
Scatter the fresh cilantro, ginger matchsticks, and green chili rings in a small mound across the top of the stew.
- 19
Serve immediately in bowls while hot, with naan or paratha on the side for scooping up the sauce.
Tools you’ll need
- Large heavy-bottomed pot with lid (5-quart capacity minimum)
- Small bowls (2)
- Wooden spoon
- Paper towels
- Cutting board
- Sharp chef's knife
- Ladle
- Slotted spoon
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