Name: Lamb Shank Nihari Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Pakistan
Ingredients: 2 kg Lamb Shank Cut Into Big Picese; 2 Large Onion Cut Into Chopped; 2 tbsp Ginger Paste; 5 to 6 Dry Red Chili Whole; 3 Whole Green Cadamons; 1 tsp Whole Cumin Seed; 2 Stick Cinnamons; 7 to 8 Whole Black Pepper; 2 tbsp Red Chili Powder; 2 tbsp Coriander Powder; 1 tbsp Salt; 1/4 cup Oil; Nihari Thickness Ingredients; 4 tbsp Wheat Flour; 1 cup Water; In a mixing bowl add flour and water. mix well make a liquid sauce.

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Today I am sharing my signature dish Lamb Shank Nihari Recipe is a rich, luxurious and spicy lamb curry that falls of the bone. This aromatic curry with meat tender melts in your mouth. the most decadent lamb nihari you will ever try!

Lamb Shank Nihari Recipe

Very important to choose the right lamb part of the meat. best is using Lamb Shank I am using good quality fresh lamb shank meat, cut into large pieces.

Simple aromatic spices make a flavorful curry.

Nihari is a famous dish in Pakistan. It is my ultimate Pakistani comfort food. Nihari is very memorable for me. As it was the first curry recipe I learned with my mother, how to make, and to this day is my favorite Pakistani dish ever. This slow-cooked lamb curry is like a smoky, spicy, rich aromas of fragrant spices that spread warmth throughout.

Nihari can also be made with beef shanks, mutton, lamb. as well as chicken on the bone. It is traditionally served with tandoori naan bread and garnished with thin slices of fresh ginger, green chilies, lemon wedges, and coriander leaves to give it an extra tasty.

Lamb Shank Nihari Recipe

Today I am sharing my signature dish. Lamb Shank Nihari Recipe is a rich, luxurious and spicy lamb curry that falls of the bone. This aromatic curry with meat tender melts in your mouth. the most decadent lamb nihari you will ever try!

Author: Benazir’s kitchen
Prep Time: 10
Cook Time: 25
Total Time: 35
Category: Lunch
Method: Cooking
Cuisine: Pakistan, India

Scale

Ingredients

2 kg Lamb Shank Cut Into Big Picese
2 Large Onion Cut Into Chopped
2 tbsp Ginger Paste
5 to 6 Dry Red Chili Whole
3 Whole Green Cadamons
1 tsp Whole Cumin Seed
2 Stick Cinnamons
7 to 8 Whole Black Pepper
2 tbsp Red Chili Powder
2 tbsp Coriander Powder
1 tbsp Salt
1/4 cup Oil
Nihari Thickness Ingredients
4 tbsp Wheat Flour
1 cup Water
In a mixing bowl add flour and water. mix well make a liquid sauce.

Instructions

In a presser cooker add oil, once oil come hot add onion, cook until light golden color.
Now add ginger 3 min saute, then add all lamb meat again saute 6 min. until meat color light golden.
Now add all spices powder, mix well, 4 min saute. add 5 glass of hot water, mix and cooked 20 min in presser cooker.
once meat is tender and very soft, add flour+ water mixture mix good well. again cook just 10 min slow heat.
When you see nihari gravy lightly thicken. it means Nahari is ready.