How to make Lamb Nihari Recipe at home | Nihari | My Halaal Kitchen

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.

Heat 1 cup oil in a large pot.

Add sliced onion and sauté until the color changes.

Once the onion changes color, add the separated garlic cloves.

Add the lamb pieces and cook until the color changes, about 10-15 minutes.

Mix the ground spice mixture into the lamb, adding half of it now and saving the rest for later.

Add half a Shan Nihari spice packet, adjusting for spice preference.

Sauté the lamb with the spices until well mixed.

Add 2-2.5 glasses of water and pressure cook the lamb for 30 minutes.

After cooking, separate excess oil from the lamb mixture.

Add 1 cup of wheat flour gradually while stirring, ensuring no lumps form.

Add 2 glasses of water to adjust consistency, keeping the flame low to avoid lumps.

Add the remaining half of the ground spice mixture and 1-2 teaspoons of Kashmiri red chili powder for color.

Cover and let it simmer on low heat for 10-15 minutes.

Check seasoning and add 1 teaspoon of salt if needed.

Garnish with fresh cilantro and serve with lemon and ginger.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens