Nalli Nihari
Slow-braised lamb shanks in a rich, spiced tomato gravy with bone marrow that melts into every bite. This iconic Lahori dish is aromatic, deeply savory, and perfect with naan or rice.
- Total time
- 90 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
- 4 pieces (about 3 lbs) lamb shanks (nalli), 2–3 inches thick
- 3 medium onions, sliced thin
- 6 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp tomato paste
- ½ cup yogurt, plain
- 2 tsp garam masala
- 1.5 tsp red chili powder
- 1 tsp coriander seeds, lightly crushed
- 3 tbsp olive oil
Instructions
- 1
Pat lamb shanks dry. Season generously with salt and black pepper on all sides.
- 2
Mix garam masala, chili powder, and crushed coriander seeds in a small bowl.
- 3
Heat oil in a heavy pot over medium-high until it shimmers, about 90 seconds.
- 4
Working in batches, sear lamb without moving until deep brown, about 2 minutes per side.
- 5
Transfer lamb to a plate. Add sliced onions to the pot and cook, stirring, until golden, ~8 minutes.
- 6
Add minced garlic and ginger; stir until fragrant, about 60 seconds.
- 7
Stir in tomato paste and cook for 1 minute until it darkens slightly.
- 8
Add yogurt in 3 additions, stirring well after each to prevent curdling.
- 9
Sprinkle the spice blend and stir for 30 seconds until the pot smells fragrant.
- 10
Return lamb to the pot. Add 3 cups water and bring to a simmer, stirring gently.
- 11
Cover and simmer on low heat for 60 minutes, stirring occasionally, until meat is fork-tender.
- 12
Uncover and simmer for 10 more minutes if gravy is too thin; it should coat the back of a spoon.
- 13
Taste and adjust salt and spice level. Serve hot with naan, rice, or flatbread.
Tools you’ll need
- large heavy-bottomed pot (at least 5-quart capacity)
- cutting board
- chef's knife
- small mixing bowl
- wooden spoon
- paper towels
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