NIHARI (SLOW COOKED LAMB SHANK CURRY)

NIHARI (SLOW COOKED LAMB SHANK CURRY)

A rich, luxurious and spicy lamb curry that falls of the bone.  Created for the Mughal Aristocrats, this velvety aromatic curry with tender melt in your mouth lamb will be the most decadent lamb curry you will ever try!

Nihari is one of the signature dishes of Pakistan and for me it is my ultimate Pakistani comfort food. Nihari is very special to me as it was the first curry recipe I learnt to make, and to this day is my favourite Pakistani dish ever.  This slow cooked lamb curry is like a loving, spicy, comforting hug and fills the home with the most tantalizing rich aromas of fragrant spices that spread warmth throughout.

This dish was created for Kings, in the Royal Kitchens of Lucknow, North India, and was served to the 18th Century Mughals early in the morning after having been slowly cooked over night; so you can imagine just how decadently luxurious and rich this dish is. In this day and age, it is a little too rich first thing in the morning, but it is perfect for dinner and tastes even more delicious the next day for lunch.

Nihari can also be made with beef shanks, mutton as well as chicken on the bone. It is traditionally served with warm naan bread and garnished with thin slices of fresh ginger, green chillies and coriander leaves to give it that extra luxurious finish. An authentic and traditional Pakistani dish fit for royalty and anyone who loves aromatic, melt in your mouth curries.

NIHARI (SLOW COOKED LAMB SHANK CURRY)

December 18, 2018
: 4 - 6
: 10 min
: 3 hr 40 min

A rich, luxurious and spicy lamb curry that falls of the bone. Created for the Mughal Aristocrats, this velvety aromatic curry with tender melt in your mouth lamb will be the most decadent lamb curry you will ever try!

By:

Ingredients
  • 1 ½ tbsp fennel seeds
  • 14 black peppercorns
  • 8 cardamom pods
  • 6 cloves
  • 2 star anise
  • ½ tbsp – 1 tbsp Kashmiri red chilli powder (adjust according to desired levels of spice)
  • 1 ½ tbsp corriander powder
  • 1 ½ tbsp cumin powder
  • 1 tsp turmeric powder
  • ½ tsp cinnamon powder
  • ½ tsp mace
  • 1 ½ tsp salt
  • ¼ cup (55g) ghee
  • 1 cup (1 large) onion, finely sliced
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 kg lamb shanks
  • 5 cups (1.2L) water
  • ¼ cup (30g) plain flour
  • To Garnish: finely sliced ginger, green chillies and coriander
Directions
  • Step 1 In a food processor (I use the nutribullet) blend the fennel seeds, peppercorns, cardamoms, cloves and star anise until it is a fine powder.
  • Step 2 Combine thoroughly with the remaining spices and salt and set aside.
  • Step 3 In a large pan heat the ghee and add the onions. Fry on medium heat until golden brown, will take approximately 10 minutes.
  • Step 4 Stir in the garlic and ginger and cook until raw smell has gone.
  • Step 5 Add the lamb shanks and brown. Careful not to burn the onion, garlic and ginger mixture.
  • Step 6 Stir in the spice mix, fully coating the meat. Cook till you can smell the spice aroma, approximately 3-5 minutes.
  • Step 7 Pour in the water, stirring thoroughly. Bring to boil and then reduce the heat to low, cover the pan and leave to slow cook until the meat is completely tender, approximately 2-3 hours depending on your cut of meat.
  • Step 8 Once meat is tender (meat will completely fall of the bone) remove approximately 1 cup (240ml) of the gravy / curry sauce and pour over the flour, mixing until it is a smooth mixture. Slowly pour back into the pan, stirring the nihari continuously. Cook on medium for further 10 – 15 minutes, until gravy / sauce has thickened, and the ghee has slightly separated and come to the top.
  • Step 9 Sprinkle the sliced ginger, green chillies and coriander on the top.
  • Step 10 Enjoy x



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