Nihari
A popular braised meat dish from India and Pakistan, known for its succulent meat and spiced gravy.
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- •Lamb shank
- •Beef osso buco
- •SaltFor dry brining
- •2 tablespoons Cumin seedsFor masala
- •2 tablespoons Fennel seedsFor masala
- •1/2 tablespoon Coriander seedFor masala
- •10 ClovesFor masala
- •1 Cinnamon stickFor masala
- •5 Green cardamom podsFor masala
- •1 Black cardamom podFor masala
- •1 tablespoon Red chili powderFor masala
- •NutmegGrated, for masala
- •3 cloves GarlicGrated
- •1 inch knob GingerGrated
- •1/4 OnionThinly sliced
- •2 tablespoons GheeOr neutral oil
- •3 Bay leaves
- •1 spoonful Turmeric
- •1 spoonful Plain yogurt
- •WaterTo cover meat
- •30 grams Wheat flourFor thickening
- •Green chiliesThinly sliced
- •CilantroChopped
- •LimesHalved
- 1
Dry brine lamb shank and osso buco with salt in the fridge for at least 2 hours.
2h 0m
- 2
Prepare nihari masala by toasting cumin seeds, fennel seeds, coriander seed, cloves, cinnamon stick, green and black cardamom pods. Grind to a fine powder and add red chili powder and grated nutmeg.
10 min
- 3
Grate garlic and ginger, thinly slice onion.
5 min
- 4
Brown salted meat in ghee or oil in a Dutch oven over medium-high heat. Set aside.
10 min
- 5
Saute garlic, ginger, onion, bay leaves, nihari masala, and turmeric in the Dutch oven.
3 min
- 6
Add yogurt and coat meat with spices. Add water to cover meat partially.
5 min
- 7
Braise in a 250°F oven for 4-5 hours.
4h 30m
- 8
Remove fat from sauce, add flour-water mixture to thicken.
10 min
- 9
Garnish with ginger, green chilies, cilantro, and lime. Serve with naan or roti.
5 min
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