Lamb Nihari
Lamb braised for hours with ginger and long pepper into a glossy, deeply spiced stew.
Prep
20 min
Cook
105 min
Total
125 min
Serves
6
Per serving
609 kcal
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Instructions
Step 1: Brown the sliced onion in the ghee until dark, then lift out half for the garnish.
Step 2: Add the ginger paste and garlic paste, then the lamb shoulder, and sear well.
Step 3: Add the chilli powder, fennel powder, dried ginger powder and salt and fry until the fat separates.
Step 4: Pour in the water and braise gently, covered, until the lamb is falling apart.
Step 5: Whisk in the slaked plain flour to thicken the gravy and simmer a few minutes more.
Step 6: Finish with garam masala and serve with the reserved fried onion, julienned fresh ginger and lemon wedges.
Ingredients
Quantities update automatically for 6 servings.
- 1 kgLamb shoulder — cut into large pieces
- 3 wholeOnion — sliced
- 2 tbspGinger paste
- 2 tbspGarlic paste
- 2 tspChilli powder
- 1 ½ tspFennel powder
- 1 tspDried ginger powder
- 1 tspGaram masala
- 40 gPlain flour — slaked in water
- 80 gGhee
- 2 tspSalt
- 1 ½ litreWater
- 20 gFresh ginger — julienned
- 1 wholeLemon — cut into wedges
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 609 kcal
- Protein
- 32.6 g
- Carbohydrates
- 18.1 g
- Fat
- 45.7 g
- Saturated fat
- 22.5 g
- Fibre
- 3.2 g
- Sugar
- 3.8 g
- Sodium
- 769 mg
These figures are estimates for general information only and are not medical or dietary advice.