Nihari (Pakistani Slow-Cooked Lamb)
Nihari is a classic Pakistani dish dating as far back as the 16th century during the Mughal Empire. Lamb shoulder is slow cooked in a variety of spices and fried onions until it is fall off the bone tender. Serve the lamb with basmati rice and chapati.
Equipment
- Spice grinder
Ingredients
- 1 lb lamb shoulder cubed
- 4 tbsp ghee
- 1 large white onion diced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp chili powder
- 1 tsp black pepper
- 1/2 tsp spice mix
- 3 bay leaves
- 1/4 cup rice flour
- 4 cups water
- salt to taste
Spice Mix
- 1 tsp ground cardamom
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 cinnamon stick
Garnish
- cilantro chopped
Instructions
- Mix together the spice mix ingredients together. Set aside.
- Heat up the ghee in a large sauté pan over medium high heat. Add the lamb and brown for 10 minutes.
- Mix together the turmeric, coriander, ginger, chili powder, black pepper and 1/2 cup water.
- Pour in the spice slurry into the lamb and simmer for 2 minutes; coating the lamb.
- Mix together the rice flour and 1 cup of water to make a slurry. Pour that into the lamb. Add the bay leaves.
- While the lamb is simmering, sauté the onions in a small sauté pan.
- Season the onions with 1/3 of the spice mix.
- Add the sautéed onions and the rest of the spice mix to the lamb. Pour in 2 cups of water. Bring to a boil. Reduce the heat to medium low and simmer uncovered for 90 minutes.
- Season with salt to taste.
