Nihari
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5.0
45 reviews
Excellent
Nihari
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Traditionally enjoyed for a weekend brunch, this meltingly-tender lamb nihari has aromatic gravy with well-balanced spice. It is so flavorful and delicious to eat with your naan bread.
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Ingredients
- 3.5 -4 pounds lamb shanks approximately 3 pieces.
- 3 medium brown onions finely sliced, and deep fried until golden brown and crispy.
- 2 tablespoons wholemeal flour/ chapati flour.
- 8 tablespoons oil for frying.
- 25 fluid ounces water.
Nihari masala:
- 1 ½ teaspoon salt or according to taste.
- 2 small pieces of mace.
- ¼ whole nutmeg crushed.
- 2 inches/ 5 cm of ginger peeled and chopped.
- ¼ teaspoon ground black pepper.
- 2 teaspoons whole fennel seeds.
- 2 inches cinnamon stick broken into smaller pieces.
- 2-3 bay leaves.
- 1 teaspoon ginger powder.
- 2 teaspoons Kashmiri red chilli powder or cayenne pepper.
- 1 teaspoon red paprika powder.
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Instructions
- Prepare the lamb shanks, wash and dry them. Using a skewer or a fork, pierce the meat all over. This can help the spice and flavour be absorbed better.
- Brown lamb shanks on a skillet/ frying pan with 2 tablespoons oil. Set aside.
- Grind the nutmeg, whole fennel seeds, bay leaves, mace, and cinnamon until you get a fine mixture. You can use a spice grinder or coffee grinder. Add the ginger powder, ground black pepper, and salt. Set aside.
- Fry the ginger paste in 6 tablespoons of oil for about 20 seconds. Then add Kashmiri red chili powder and paprika powder.
- Add the fried onion slices to the spices, followed by the ground spices mixture. Fry for about a minute or until the spices release a delicious aroma. Add about ½ cup of water and stir well.
- Place the lamb shanks in the slow cooker/ crockpot bowl. Then, spoon the spice mixture all over the lamb shanks. Spread it as evenly as possible.
- Pour the remaining water into the bowl and set the microwave/ crockpot to high. Cook on high for about an hour, then turn it to low. Leave to cook for 5 hours. If possible, turn the meat halfway through.
- Mix the wholemeal flour with 3 tablespoons of water until smooth, and then stir it in the nihari gravy. Put the lid back on and cook further on high for an hour or until you see the gravy is simmering again.
- Serve the nihari with crispy fried onions, sliced ginger, lemon and chopped fresh green chillies.
Notes
- To make the grinder work better, cut your mace, bay leaves and cinnamon sticks into small pieces before you grind them. This way, you’ll get a finer mixture easily.
- If you want to cook this nihari overnight, or over a longer time such as from morning to evening, you can skip the first hour of cooking it on high. Just set it on low from the beginning.
- When cooking on low for a longer time, try to add the flour mixture about 2 hours before your nihari is ready.
- You can use cayenne pepper to replace Kashmiri chili powder.
Nutrition Information
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Serving
1g
Calories
1715kcal
(86%)
Carbohydrates
29g
(10%)
Protein
164g
(328%)
Fat
100g
(154%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
58g
Cholesterol
595mg
(198%)
Sodium
1050mg
(44%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6portions
Amount Per Serving
Calories 1715 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1715kcal | 86% |
| Carbohydrates | 29g | 10% |
| Protein | 164g | 328% |
| Fat | 100g | 154% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 58g | 341% |
| Cholesterol | 595mg | 198% |
| Sodium | 1050mg | 44% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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