Nihari is a slow-cooked Indian lamb stew built on a foundation of toasted whole spices, requiring patient simmering to develop its signature rich and aromatic depth. The slow braising method breaks down the meat and allows the spice blend to infuse completely into the cooking liquid.
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In a pan, add all the whole nihari spices listed above. Roast the spices over medium-low heat until their aroma wafts through the air. Grind the spices into a fine powder and set aside.
In a pan, add the flour and roast it until the raw smell dissipates, resulting in an off-white color. In a small bowl, mix the flour and water until well combined, then set aside.
In a large pan, add the ghee and oil. Once hot, place the whole onion in the pan, followed by the lamb meat. Do not move the meat for 2 minutes. Then, keep mixing the meat and onion until you see light brown patches on the meat.
Add the ginger, garlic, and green chili paste, stirring well for a few minutes over medium-low heat.
Season the meat with two tablespoons of the nihari spices and mix thoroughly for about a minute. Then, add the Kashmiri mirch powder and salt, stirring for an additional minute on medium-low heat. Remove the onion from the mixture.
Pour in 5 cups of boiling water (Be careful, as the mixture might splatter) and stir for a minute. Cover the pan and let the mixture cook for one and a half hours over medium heat.
Once the meat is cooked and tender, remove as much oil from the surface as possible. Set the oil aside for later use in this recipe.
Mix the flour slurry, taking a quarter cup of it and gently pouring it over the nihari while stirring on medium-low heat. Take another quarter cup of the slurry and repeat this step.
Add a heaped quarter teaspoon of the nihari spice to the nihari and mix well.
Cover the pan and allow the mixture to cook for 15 to 20 minutes over low heat. You may need to add more boiling water to the meat if necessary.
The nihari should be slightly thick yet smooth. Add about half a cup of the previously removed oil to the nihari. Cover the pan and turn off the heat after a minute.
Serve with fresh naan bread or white rice.
Store nihari covered in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat, adding a splash of water or broth if the stew has thickened too much.
Traditionally nihari uses lamb or mutton for its rich flavor. Chicken will cook faster (1.5–2 hours instead of 4+) and produce a lighter stew; reduce liquid accordingly.
The meat should be fork-tender and falling apart easily. At 3–4 hours of low simmering, bones should nearly separate from the meat.
Yes. Dry-roasting coriander, cumin, anise, and peppercorns for 1–2 minutes releases their essential oils and deepens their flavor significantly.
Nihari improves when made a day ahead; store covered in the refrigerator for up to 3 days and reheat gently on the stovetop, adding a splash of water if needed.
Grind the toasted whole spices together using a spice grinder or mortar and pestle into a fine powder for even distribution and optimal flavor extraction.
