Lamb Shank Nihari Recipe, a curry fit for Royalty

Introduction

Nihari is lamb shank Pakistani curry. It is known for it’s rich indulgent flavour. This Lamb Shank Nihari recipe will give you tender lamb which falls off the bone, is also iconic with this dish. This comes from slowly simmering the lamb for some time. The long simmering process also allows the flavours from the spices to fully infuse the meat. The result is a flavourful and hearty stew with a rich and slightly oily broth. However there is no need to slave over the stove on this one, you can pop it in the oven and let the oven do the hard work.

This is my show stopper curry that I make when I really want to make a statement and demonstrate the ultimate hospitality to my guests. It is one of the more expensive dishes to make, but it really is absolutely worth it. This is a great dish to make for Eid. You could even make it in advance, like most curry’s the flavours only get richer as the lamb sits in spicy broth.

The curry is traditionally made with lamb shank, but you could use any lamb on the bone. I would recommend you use on the bone rather than boneless, as those bones definitely add to the depth of flavour in the dish.

History

The curry comes from Mughal kitchens in India, dating back to the 17th Century. The word “Nihari” itself is derived from the Arabic word “Nihar,” which means morning. This curry was traditionally eaten as a breakfast dish after the Fajr (morning) prayers.

You can find Nihari it on any good Pakistani restaurant menu. However, for me, the best is always enjoyed at home.

Tips for the dish

There are many Nihari ready made spice blends that you can find in most Asian grocery shops. However this recipe makes the it all from scratch, which is definitely something to drop into conversation whilst entertaining your guests! I do like to know what is going into my food, as much as possible. And there is something to be proud of in being able to make this dish from scratch without a pre-made spice blend. I serve this curry with naan; (chapattis do not do justice to this dish), lemon wedges, julienned ginger and chopped green chillies. The accompaniment’s add a lovely fresh splash of colour to the rich dark brown curry. And you need a good naan to soak up the juicy broth that comes with a Nihari curry.

You will only need around 30 minutes on the hob. Chapati flour or atta, is used at the end of cooking, because it is needed to thicken the curry, it definitely adds to the taste of the dish. This certainly is the perfect dish to serve when entertaining, with only 30 minutes cooking time on the hob, you can let it cook in the oven for the remainder of the time, meanwhile allowing you to prepare other dishes for your guests.

I would serve this classic dish with vegetable pakoras and spring rolls.

See my video on Instagram or TikTok to see how to make this dish!

Ingredients for Nihari

Time 3 hours and 30 minutes

Feeds 4-5 people

• Four lamb shanks (2kg weight approximately)
• 120ml rapeseed oil
• 2 tablespoons of ginger, peeled and chopped
• 1 tablespoon of ground nutmeg
• 1 tablespoon of ground mace
• 2 tablespoons of ground fennel seeds
• 3 bay leaves, shredded
• 1.5 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon black pepper
• 1 teaspoon nigella seeds
• 1 teaspoon ground cloves
• 2 teaspoon cumin powder
• 45 grams unsalted better
• 1 medium onion, sliced into rings
• 1 tablespoon ground paprika
• 1 teaspoon red chilli powder
• 2 tablespoons chapatti flour

Method for Nihari

1. Firstly, place the lamb shanks on a plate and rub with salt and oil. Leave to one side.

2) Next, put the ginger in a blender, add 5 tablespoons of water and process to a fine paste. Leave to one side.

3) Add the nutmeg, mace, fennel, bay leaves, cinnamon, ground ginger, black pepper, nigella seeds, cloves and cumin seeds to a bowl and set to one side.

4) Preheat the oven to 160C/140 fan. Put a large flameproof casserole dish/pan with a tight fitting lid (at least 30 cm wide) the hob, put on medium heat and add the butter. Once it has melted, add the onions and brown, this should take about 5 minutes. Then remove and set to one side.

6) Pour the oil in the pan, when hot, add the shanks and brown. Use tongs to turn them in the pan, at least two minutes each side. Then remove the shanks and set to one side.

7) Then turn the heat to low, and add the ginger paste. Stir continuously, make sure the oil is not too hot, otherwise it will be burn the ginger paste. Stir for 4-5 minutes until the ginger is light brown, then add the paprika and chilli powder and stir for a minute. Then add the remaining spices set aside and 1 teaspoon of salt. Mix well.

8) Then add the browned onions to the pan, and add 1.2 litres of warm water. Mix well then add the shanks back into the pan. Cover the pan with the lid and put in the middle of the oven.

9) Next, leave to cook the for 3 hours, turn the shanks and baste every 30 minutes. When they have cooked for 3 hours, remove the shanks and set aside in the serving bowl. Spoon off as much excess oil and put the pan back on the hob.

10) Finally, mix the chapatti flour with 4 tablespoons in a bowl, so it forms a paste. Then add the paste into the pan and stir into the curry sauce for 5-6 minutes so it thickens. Then pour the sauce into the serving bowl. Serve with naan and sliced ginger and sliced green chillies.