Quick Lamb Nihari
A streamlined Indian slow-cooked lamb stew built in one pot with aromatic spices, tender meat, and a rich, ginger-forward gravy. Ready in under 45 minutes with deep, comforting flavor.
- Total time
- 40 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 pound lamb stew meat (shoulder or leg), cut into 1.5-inch cubes
- 1 whole onion, medium
- 2 tablespoons ginger, fresh, unpeeled
- 4 whole garlic cloves
- 1.5 teaspoons garam masala
- 1 pinch salt and black pepper to taste
Instructions
- 1
Cut the lamb into 1.5-inch cubes by placing the meat on a cutting board and using a sharp knife to slice against the grain, rotating to form uniform chunks. Discard any silverskin.
- 2
Cut the onion in half from root to tip, then place each half flat-side down and slice into 1/4-inch-thick pieces, rotating the onion to create crescent-shaped slices.
- 3
Slice the ginger lengthwise into 4 to 6 thin coins, about the size of a quarter, leaving the skin on.
- 4
Crush the garlic cloves by placing the flat side of a chef's knife on top of each clove and pressing down firmly with the heel of your hand until the skin splits.
- 5
Heat 2 tablespoons of oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the lamb cubes to the hot oil in a single layer, letting them sit undisturbed for 2 minutes until the bottom surface turns golden-brown like caramel.
- 7
Stir the lamb cubes with a wooden spoon, scraping the browned bottoms from the pan, and cook for another 2 minutes, stirring occasionally, until most surfaces are light golden.
- 8
Add the sliced onions to the pot and stir constantly with a wooden spoon for 2 minutes until they begin to soften and release their smell.
- 9
Sprinkle the garam masala over the onions and lamb, then stir continuously for 30 seconds until the spices smell intensely fragrant and coat all the meat.
- 10
Add the ginger coins and crushed garlic cloves to the pot and stir for another 30 seconds until they smell strongly aromatic.
- 11
Pour 2 cups of water into the pot, using a wooden spoon to scrape up any stuck-on brown bits from the bottom and sides of the pan.
- 12
Bring the liquid to a full rolling boil—you'll see large bubbles breaking the surface continuously—then reduce the heat to medium-low to maintain a gentle simmer.
- 13
Cover the pot with a lid and simmer for 20 minutes, stirring once every 5 minutes, until the lamb is fork-tender and the gravy has thickened to the consistency of warm honey.
- 14
Taste a small spoonful of the gravy and stir in salt and black pepper to your preference, then stir the pot once to distribute the seasoning evenly.
Tools you’ll need
- large pot with lid (5-quart or larger)
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
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