Lamb Nihari is a delicious and richly spiced Indian curry that is traditionally prepared for special occasions like Eid. Here’s an authentic recipe for Lamb Nihari:

Ingredients: For the Nihari Spice Mix

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon fennel seeds

1 tablespoon black peppercorns

1 tablespoon whole cloves

1-inch cinnamon stick

4-5 green cardamom pods

2 black cardamom pods (optional)

1 teaspoon ground ginger

1 teaspoon ground mace (or nutmeg)

1/2 teaspoon ground turmeric

Ingredients: For the Curry:

1 kg lamb, cut into pieces (preferably shank or stew meat)

3 tablespoons ghee (clarified butter) or vegetable oil

2 large onions, finely sliced

1 tablespoon ginger-garlic paste (made from equal parts ginger and garlic)

2 tablespoons wheat flour (atta)

4 cups beef or lamb broth (or water if broth is unavailable)

2 tablespoons plain yogurt

2-3 green chilies, slit

Salt to taste

Chopped fresh coriander leaves for garnish

Sliced ginger for garnish

Lemon wedges for serving

Ingredients: For the Garnish (optional)

Fried onions (birista)

Fried cashew nuts

Fried raisins

Instructions:

Dry roast all the whole spices (coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, green cardamom pods, and black cardamom pods) over medium heat until fragrant. Allow them to cool and then grind them into a fine powder. Add ground ginger, ground mace (or nutmeg), and ground turmeric to the spice mix. This is your Nihari Spice Mix.

In a large, heavy-bottomed pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until they turn golden brown.

Add the ginger-garlic paste to the onions and cook for another minute until the raw smell disappears.

Now, add the lamb pieces to the pot and brown them on all sides.

Sprinkle the Nihari Spice Mix over the lamb and mix well to coat the meat evenly.

Stir in the wheat flour (atta) and continue to cook for a couple of minutes to get rid of any raw taste of the flour.

Pour in the beef or lamb broth (or water) to the pot and stir to combine. Bring it to a boil.

Lower the heat, cover the pot with a lid, and let the lamb simmer on low heat for about 2 to 3 hours until the meat is tender and the curry has thickened. You can also cook it in a slow cooker for 6-8 hours on low.

Once the lamb is cooked, add plain yogurt and green chilies to the pot. Stir well and simmer for another 15 minutes.

Taste the curry and add salt according to your preference.

Garnish the Lamb Nihari with chopped coriander leaves, sliced ginger, fried onions, fried cashew nuts, and fried raisins (if using).

Serve hot with naan, paratha, or steamed rice. Provide lemon wedges on the side for an extra tangy kick.

Enjoy your authentic and tasty Lamb Nihari

You can also buy ready made Nihari Masala from Value Supermarket .