A unique concoction of a myriad of spices and a flour-based stew of lamb chunks make up this Lamb Nihari.
Indian food is known for its curries, and while a lot of them have a similar tomato and onion base to them, there are some others that stand out! Lamb Nihari, for example, is a lip-smacking delicious stew that has the potential to take your taste buds on a ride.
The curry is bursting with flavor, and yet, it is surprisingly easy to make. All you’ll need is a few minutes of kitchen time and a quick trip to the supermarket or a food specialty store near you.
Ready to give this authentic recipe a shot? Scroll down to know more about it before you do.
Can I Use Any Other Protein?
You sure can! That’s the beauty of this recipe- mutton and lamb are two classic choices that this curry is usually made with, but you can also try making this with chicken if you want to. Remember that your cooking time will depend on the kind of meat you choose- chicken cooks considerably faster than lamb, so be careful not to overcook the curry.
Can I Make the Lamb Nihari in Instant Pot?
You definitely can! Infact, it is one of the best ways to make the Nihari quickly if you have all your ingredients ready. While this is one of those recipes that taste best when slow-cooked, you can definitely choose pressure cooking as an alternative, especially if you’re planning on serving it as a fancy dinner for some guests coming up.
How Do I Store It?
Your lamb Nihari can be refrigerated for up to 5 days. Remember to use a container with a lid, or cover your bowl with cling wrap to keep the stew fresh. Reheat it on low heat or in the microwave. You can also choose to freeze the Nihari if you want it to last longer- for up to 3 months.
Tips and Tricks to Make the Lamb Nihari
Think you’re ready to give the recipe a try? Keep these little tips and hacks in mind to make sure you nail it.
- If you have a low tolerance for spice, you can reduce the amount of red chili powder you’re using for this recipe. Alternatively, using Kashmiri red chili powder is ideal, since it is less spicy as opposed to other chilly powders.
- A good way to cut down on the cooking time is to cut the meat into smaller chunks.
- To lend some extra flavor and deliciousness to your lamb Nihari, you can also squeeze some lemon juice on the top, right before you serve.
- This stew is one of those foods that taste even better the day after you’ve made them, so you can easily prep this over the weekend and enjoy it during the week.
What Do I Serve the Nihari with?
Your steaming hot lamb Nihari tastes best when paired with naan or roti or any other flatbread of your choice. To finish it off, serve it with rich and classic desserts like a chocolate chip banana bread pudding or a berry icebox cake.
Simplest Lamb Nihari Recipe
- 3 tbsp oil
- 300 g lamb
- 2 tbsp ginger-garlic paste
- 2 large onions
- 1 inch ginger
- 2 tbsp Nihari masala
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 bay leaf
- 5-6 black peppercorns
- 2 tbsp all purpose flour
- Start by heating oil in a pot. Add a bay leaf and some black peppercorns into it and saute for a minute. Now add 1 large thinly sliced onion into it and let it saute until it softens.
- Next, add the ginger garlic paste and the lamb chunks and saute for 5 minutes.
- Now, add the Nihari masala, turmeric powder, red chilli powder and cook for 2-3 minutes.
- Now add the water and turn down the heat and cover the pot with a lid. Let this simmer for around 2 hours until the meat is soft and tender.
- Once the meat is cooked well, create a slurry using flour and a bit of water, and add it into the Nihari mixture slowly and gradually while constantly stirring it.
- In another pan, fry 1 sliced onion until it is golden brown and cut a 1 inch piece of ginger into thin juliennss.
- Heat some oil in a pan and add a teaspoon of chill powder into it. Take it off heat and pour it directly over the ready Nihari.
- Top the Nihari with a generous sprinkle of chopped coriander leaves, ginger juliennes and the fried onions.