Slow Cooker Lamb Nihari - Authentic Pakistani-Style Curry at Home

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

Add 5 tablespoons of ghee to the slow cooker and set it to sauté mode.

Add 2 sliced onions to the ghee and stir, adding a little salt to help extract moisture.

Cook the onions for about 10 minutes until they are nice and brown.

Prepare the spice blend by grinding nutmeg, Indian bay leaves, cinnamon, fennel, cumin, nigella seeds, cloves, and mace in a pestle and mortar or spice grinder.

Mix in ground ginger, chili powder, and paprika to the spice blend.

Add 2 tablespoons of chapati flour to the spice blend and mix well.

Once the onions are browned, add garlic and ginger paste to the onions.

Season lamb shanks with salt and pepper, and add them to the slow cooker.

Add the prepared spice blend to the slow cooker and stir to combine.

Add 500 milliliters (about 2 cups) of water to the slow cooker, stirring to coat the ingredients.

Cover the slow cooker and set it to cook on high for about 4 hours or low for 6-8 hours, depending on your schedule.

After 4 hours, check the lamb for tenderness; it should be tender enough to cut off the bone with a spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens