Pakistani Nihari is a deeply spiced, slow-cooked lamb stew where bone-in meat simmers for hours in a rich, aromatic broth until fall-off-the-bone tender. This traditional Pakistani breakfast and celebratory dish builds complex flavor through ghee, onions, ginger, garlic, and warm spices like coriander, cumin, and turmeric.
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Heat ghee or oil in a large heavy-bottomed pot over medium-high heat.
Fry the sliced onions until deep golden brown. Remove half and set aside for garnish.
Add the ginger and garlic paste to the pot and cook for 1-2 minutes until fragrant.
Add the lamb pieces and sear until lightly browned on all sides.
Add salt, red chili powder, turmeric, coriander powder, cumin, and nihari masala. Stir well to coat the meat.
Pour in the water or stock and bring to a boil.
Reduce heat to very low, cover tightly, and simmer for 3-4 hours (or longer), until the lamb is very tender and falling off the bone.
Mix the whole wheat flour with a little water to form a smooth slurry. Stir into the stew to thicken the gravy.
Simmer uncovered for an additional 15-20 minutes, stirring occasionally, until the gravy reaches your desired consistency.
Taste and adjust seasoning as needed.
Serve hot garnished with julienned ginger, fresh cilantro, sliced green chilies, and fried onions, alongside naan or sheermal and lemon wedges.
Refrigerate cooled Nihari in an airtight container for up to 3 days, or freeze for up to 2 months; reheat gently on low heat, adding water if needed to restore broth consistency.
Nihari typically simmers for 3–4 hours until the lamb is completely tender and the flavors meld. Low, slow heat is essential for the best result.
Bone-in cuts add more flavor and collagen for a richer broth, but boneless lamb works; reduce cooking time by 30–45 minutes.
Serve hot in bowls with naan, roti, or puri, topped with fresh cilantro, ginger slices, and a squeeze of lime juice for brightness.
Yes—Nihari tastes even better the next day as flavors deepen. Refrigerate up to 3 days, or freeze up to 2 months; reheat gently on the stovetop.
Bone-in lamb shoulder or shank are traditional; these tougher cuts become tender with long, slow cooking and add body to the stew.
