Lamb Nihari is a luxurious, slow-cooked curry deeply embedded in Pakistani culinary tradition. Often prepared on special occasions like Eid or Sunday brunch, its richness comes from a complex homemade spice blend and hours of patient cooking. The result? Fall-off-the-bone lamb shanks in a silky, aromatic gravy that delivers warmth, depth, and comfort in every spoonful.
This recipe honors the authenticity of traditional Nihari while guiding you through manageable steps that can be recreated at home. From toasting and grinding your own masala to preparing the buttery tarka at the end, every stage of this dish builds unmatched flavor and texture. This version uses whole wheat flour (atta) to thicken the stew for a rustic, hearty finish, and offers tips to achieve that velvety consistency that Nihari lovers crave.
Serve hot with soft naan or freshly made paratha. A squeeze of lemon, a sprinkle of julienned ginger, chopped coriander, and green chillies on top bring the dish alive. Nihari is rich—so pair it with something fresh like cucumber raita or onion salad to balance the meal.
Nihari gets even better the next day as the spices continue to deepen in flavor. You can make the full batch in advance and refrigerate for up to 4 days. It also freezes well for up to 2 months—just store in airtight containers. Reheat gently over low heat while stirring to prevent the gravy from sticking.
1 tbsp whole cumin seeds
1 tbsp whole coriander seeds
1 tbsp caraway seeds (shah jeera)
½ tbsp fennel seeds (saunf)
½ tbsp black peppercorns
4 cloves
8 green cardamoms
2 black cardamoms
4 bay leaves
2 star anise
½ tsp ground nutmeg
½ tsp mace powder or 1 whole mace blade (javitri)
2-inch cinnamon stick
2kg lamb shanks
4 tbsp ghee
2 tbsp oil
1 large onion, finely chopped
1 tbsp garlic paste
1 tbsp ginger paste
1½ tsp salt (or to taste)
1 tbsp Kashmiri red chilli powder
½ tbsp ground ginger (sonth)
1 tsp turmeric powder
Approx. 1.5 litres water
Slurry: 1 cup whole wheat flour (atta) mixed with 2 cups water
3 tbsp ghee
1 large onion, finely sliced
1 tbsp paprika or Kashmiri red chilli powder
Julienned ginger
Fresh coriander leaves
Lemon slices
Chopped green chillies
Sear the Meat
Heat 2 tablespoons of ghee and 2 tablespoons of oil in a large pot over medium-high heat.
Add the lamb shanks and sear for 5–6 minutes, until nicely browned on all sides.
Sauté Aromatics
Add finely chopped onion, 1 tablespoon garlic paste, and 1 tablespoon ginger paste to the pot.
Cook for 3–4 minutes, stirring frequently, until fragrant and softened.
Toast and Grind Whole Spices
In a dry pan, add the whole spices for nihari masala (e.g. cumin seeds, coriander seeds, fennel, etc.).
Toast over medium-high heat for 2 minutes, stirring continuously until aromatic.
Allow to cool slightly, then grind to a fine powder using a spice grinder or mortar and pestle.
Add Spices to Meat
Add the ground nihari masala along with any remaining dry spices (e.g. turmeric, salt, red chilli powder) to the pot.
Stir well to coat the meat and cook for 3–4 minutes to blend the flavors.
Cook the Meat
Pour in enough water to cover the meat (about 4–5 cups).
Bring to a boil, then cover and simmer on low heat for 3 hours, or until the meat is tender.
Shortcut: Pressure cook for 30–35 minutes instead.
Remove Meat
Carefully remove the meat from the pot and set aside.
Prepare Slurry (Thickening Agent)
In a dry pan, dry-roast 3 tablespoons of atta (whole wheat flour) over medium heat for 2–3 minutes until light golden.
Let it cool slightly, then mix with a bit of water to make a smooth slurry.
Slowly stir the slurry into the nihari gravy while whisking to avoid lumps.
(Optional: Strain the gravy for a smoother consistency.)
Return Meat to the Pot
Add the lamb shanks back into the pot and simmer gently.
Prepare Tarka (Tempering)
In a separate pan, melt 2 tablespoons ghee over medium heat.
Add sliced onion and fry for 6–7 minutes until golden brown.
Stir in 1 teaspoon Kashmiri red chilli powder (or paprika) and let it sizzle for 1 minute.
Immediately pour the tarka over the nihari.
Final Simmer
Let the nihari simmer on low heat for 15–20 minutes until the gravy thickens to your desired consistency.
Garnish and Serve
Serve hot, garnished with:
Julienned ginger
Fresh chopped coriander
Chopped green chillies
Lemon slices
Best enjoyed with naan or kulcha.
Based on 4 reviews
6 Review(s)
June 30, 2025
wow wow
June 27, 2025
not bad
June 27, 2025
awesome
June 27, 2025
great
June 27, 2025
nice one
June 27, 2025
nice