Pakistani Nihari - Slow-Cooked Spiced Lamb Shank Stew
A rich, aromatic Pakistani stew featuring tender lamb shanks braised in a complex spice blend until the meat falls off the bone. This traditional dish combines warming spices like cardamom, cinnamon, and star anise with a flour-thickened gravy that develops incredible depth through slow cooking. Perfect for special occasions or weekend cooking when you have time to let the flavors meld. The stew is traditionally garnished with fresh herbs, fried onions, and citrus, creating layers of flavor and texture that make each bite memorable.
Ingredients
- 1 tablespoon fennel seeds
- 1 cinnamon quill
- 2 black cardamom pods
- 10 green cardamom pods
- 2 star anise
- 1 ½ tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 2 mace
- ½ teaspoon nutmeg
- 2 tablespoons poppy seeds, ground in mortar and pestle and mixed with 2 tablespoons hot water
- 15 cloves
- ¾ tablespoon black peppercorn
- 4 tablespoons vegetable oil
- 2 tablespoons ghee
- 1 inch fresh ginger, peeled and grated finely
- ½ tablespoon garlic, minced
- 3 large lamb shanksbeef short ribs1:1carnivore
similar cooking time
- 1 teaspoon cayenne pepper
- 2 teaspoons salt, or to taste
- 1 tablespoon all-purpose flour, sifted
- 1 tablespoon whole wheat flour, sifted
- 2 cups cilantro, chopped
- 2 inch ginger, peeled and julienned
- 2 green Thai bird chiles, chopped finelyserrano peppers1:1mild
easier to find
- 2 cups fried onions
- 4 lemons, cut into wedges
- naan bread, for serving
Instructions
- 1
Grind all spice blend ingredients together in a spice or coffee grinder
- 2
Heat oil and ghee in a large heavy pot over medium heat
- 3
Fry ginger and garlic until raw smell disappears
- 4
Add lamb and fry until meat is sealed on all sides
- 5
Add cayenne pepper, salt, and spice blend except 3 teaspoons for garnish
- 6
Fry until spice blend is fragrant, adding water if sticking occurs
- 7
Add 8 to 10 cups water until meat is submerged
- 8
Reduce heat to medium low and simmer covered for 45 minutes to 1 hour
- 9
Remove 1 cup liquid and whisk in both flours until combined
- 10
Pour flour mixture back into pot and stir evenly
- 11
Add 1 cup water, cover, and cook on very low heat for 2 hours until meat falls off bones
- 12
Serve hot topped with cilantro, julienned ginger, chiles, fried onions, and reserved spice blend
- 13
Accompany with naan bread and lemon wedges
Tips
Reserve 3 teaspoons of the spice blend to use as a garnish for extra flavor depth
Keep the stew at a gentle simmer, not a rolling boil, to prevent the meat from becoming tough
The flour slurry helps thicken the gravy - whisk it thoroughly to avoid lumps
Good to Know
Refrigerate for up to 3 days. Flavors improve overnight. Reheat gently on stovetop.
Can be made 1-2 days ahead. The flavors develop and improve with time.
Serve hot with fresh garnishes and warm naan bread on the side.
Common Mistakes
Don't rush the cooking process - slow braising is essential for tender meat
Keep heat low during final 2-hour cooking to prevent scorching the bottom
Substitutions
similar cooking time
use only all-purpose
easier to find
FAQ
Can I make this in a slow cooker?
Yes, brown the meat and spices first, then transfer to slow cooker with liquids. Cook on low for 6-8 hours until meat is tender.
What if I can't find atta flour?
Use all whole wheat flour or substitute with additional all-purpose flour. The texture will be slightly different but still delicious.
How long does this keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve overnight, making leftovers even more flavorful than the first serving.