Click on the image, above to submit to Pinterest.
Nihari Lamb
Nihari Lamb is a traditional Pakistani recipe for a classic curry of lamb in a yoghurt-based gravy that's often served for Eid celebrations to end Ramadan. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Nihari Lamb.
prep time
35 minutes
cook time
30 minutes
Total Time:
65 minutes
Serves:
4–6
Rating: 
Tags : CurrySpice RecipesLamb RecipesPakistan Recipes
This is a classic Pakistani recipe for a lamb curry. This is often made from lamb shank in BIR versions, but this is a traditional recipe from a fried of mine that was typically prepared for the Eid-al-fitr celebration.
Ingredients:
150ml sunflower oil
4 whole cloves
3-4 cardamom pods
1 fresh bay leaf
3 large white onions, finely chopped
1kg lamb leg steaks, cut into 4cm chunks
Thumb-size piece fresh ginger, grated
3 garlic cloves, crushed
1 tbsp mild chilli powder
1½ tsp ground turmeric
100ml Greek yoghurt
300ml fresh lamb or chicken stock
50g butter
1½ tbsp gram (chickpea) flour
½ tsp garam masala
Sliced green chillies, slivers of fresh ginger, and chopped fresh coriander and mint to serve
Method:
Place a wok or deep frying pan over medium heat. Once tot add the oil, cloves, cardamom and bay leaf and let them crackle for a few seconds. Add one quarter of the onions and fry until golden, then add the lamb and a pinch of salt and fry for a few minutes.
Reduce the heat to a simmer, add the ginger, garlic and a splash of water, then mix. Stir in the remaining onions, chilli powder and turmeric. Cover and leave for 15-20 minutes over a low heat, stirring occasionally.
When the onions have completely softened, add the yogurt and cook for 5 minutes, then add the stock and cook for another 5 minutes.
Set a sieve over a large bowl and pour the pan contents into it to strain out the liquid. Add the butter to the now empty pan and, when melted, whisk in the gram flour for a minute or so until the mixture thickens and forms a roux.
Pour the strained liquid back into the pan and stir for a few minutes until the sauce thickens slightly. Return the lamb and other solids to the sauce and stir in the garam masala. Serve garnished with a scattering of green chillies, ginger, chopped coriander and mint.
