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Home , Nihari, Pakistani cuisine, Pakistani meat dishes

SLOW COOKED SPICED LAMB pakistani -

Nihari is a dish that was just as well-suited for the ’s elite as it was for its manual laborers. Sure, there were different rationales for each group, but it takes nothing away from the special and versatile qualities of this heavily spiced, rich and sumptuous stew. Thankfully, it no longer takes days to cook. Adjustments to the recipe make it ready in a matter of hours without compromising flavor.

15 minutes PREP TIME INGREDIENTS 3 H 15COOK MINUTES TIME • 1 lb bone-in tender lamb cut (shank works) Mix • 4 tablespoons , , or other • 1 teaspoon pods, peeled fat • 1 teaspoon fennel seeds • 2 medium onions, sliced thinly or diced • 1 teaspoon seeds • 1 teaspoon powder • 1 teaspoon seeds • 1 teaspoon ground coriander • 1 teaspoon black peppercorns • 1 teaspoon ground ginger • 1 teaspoon whole • 1 teaspoon • 1 stick (or 1 teaspoon ground • 1 teaspoon cinnamon) • ½ of (see below) • 1 teaspoon ground • 2-3 bay leaves (all optional, but tasty) • ¼ cup • Diced raw onions • 4-5 cups water • Fresh coriander • Finely sliced green chilis TOTAL TIME: 3 HOURS 30 MINUTES • Fried onions

SERVES: 4 PEOPLE • Pinches of powder • Leftover spice mix (see above) LEVEL OF DIFFICULTY: EASY

1. PAKISTANI - NAHARI You can find out more about Pakistani , its history and the Nahari recipe (including more pictures) by clicking here.

Stage 1: Pre-sear Lamb

1. Place a Dutch oven or heavy-bottomed stockpot over a medium-high heat

2. Add in your cooking fat (oil and/or ghee) into the stockpot as it heats up, and once it’s piping hot, place in your cut of lamb

3. Sear your lamb evenly for 5 minutes on each side. If it helps to create an even sear, you can flip your lamb liberally, but be sure to allot the same amount of time to get each side to a light brown color

Stage 2: Spice and Submerge Lamb

1. As your lamb is searing, combine a ½ cup water with your turmeric, ground coriander, ground ginger, chili powder, black pepper, and garam marsala powder. Mix it well together until you create a spiced slurry

2. Pour this slurry over your searing lamb, and let the liquid come to a boil. After a minute, flip your lamb and mix the other side around in the as well

3. Once you feel the lamb is well coated in spiced, mix another 1½ cup of water with your rice flour in the same bowl as the slurry to create another flour-based slurry

4. Pour this slurry over the lamb, and mix it well in with the rest of the pot

2. PAKISTANI - NAHARI Stage 3: Add Spice Mix

1. Take all the seeds and ingredients from your spice mixture and combine them in a blender. Pulse the blender until you’ve got a nice, powdery and fragrant spice mix akin to a garam masala

2. Sprinkle 1/3 of your spice mixture into the pot of simmering lamb (maybe even some directly on the lamb), then add in your bay leaves and 2-3 cups of water to fully submerge the

3. Whisk and mix the water and spice slurries well together, let the water come to a boil, then reduce the heat to medium-low and let it continue to simmer

Stage 4: Simmer Onions and Finish Nihari

1. In a separate pan, take a dollop of olive oil over medium-high heat and add in your onions

2. Fry your onions for 3-4 minutes as they start to soften, then add in another ⅓ of your blended spice mixture from before

3. Fry your onions for another 4-5 minutes, then add ⅔ of them into the pot of simmering lamb and stir well

4. Simmer your lamb pot uncovered for 3 hours, stirring occasionally to keep things from sticking to the bottom. Over time, the will reduce and thicken greatly

5. With the lamb cooked and sauce thickened, take your nihari off the heat and serve. Garnish generously with your leftover onions, spice mix, chili peppers and so much more, then serve with rice or or , and enjoy!

3. PAKISTANI - NAHARI Bon Appétit!

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4. PAKISTANI - NAHARI