Transport yourself to the vibrant streets of Lahore with this aromatic and hearty lamb nihari curry. With tender chunks of meat bathed in a rich and spicy gravy, this dish is sure to warm your soul and tantalise your taste buds.
Nihari Curry is a traditional dish that originated in the Mughal kitchens of India during the 18th century. The word “Nihari” is derived from the Arabic word “Nahar”, which means “day”, and refers to the dish’s origins as a breakfast dish for Muslim nobles who would eat it after their morning prayers.
Originally, Nihari Curry was made with beef or lamb shanks, slow-cooked overnight in a rich broth made from bone marrow, spices, and herbs. The dish was traditionally served with naan bread and garnished with sliced ginger, chopped cilantro, and lemon wedges.
Over time, Nihari Curry has evolved and become popular in other parts of the world, including Pakistan and Bangladesh. Today, it is still considered a special and indulgent dish that is typically reserved for special occasions and celebrations.
Despite its long history, the recipe for Nihari Curry remains unchanged, with many families passing down their recipe variations from generation to generation. Whether made with beef, lamb, or chicken, Nihari Curry is a beloved and iconic dish that people worldwide enjoy.
I have used Kohinoor sauces before in my lazy beef curry recipe which is also easy to prepare.
Extra Ingredients
To stretch out this Nihari lamb I added 2 small onions and a tin of chickpeas. They are both flavour neutral and absorb all the flavours from the sauce. If you wanted to stretch the Nihari curry further you could add carrots, potatoes or both.
Ingredient Costs
400g of diced lamb shoulder = £6
1 Pack of Kohinoor Nihari Sauce = £1.95
2 Small onions = £0.16
1 Can of chickpeas = £0.50
Total cost of ingredients = £8.61
Servings = 6
Cost per serving = £1.43 per portion
Keeping Costs Down
To keep the costs even lower on this lamb Nehari recipe I buy the Kohinoor sauces when they are on offer. They typically go down to £1.50 per packet when on offer so I typically buy 3 or 4 packets and always have one in the cupboard. I only usually cook this Nihari dish when I see a pack of lamb shoulder reduced in price. I typically pay around £4.00 a pack, sometimes lower. That brings down the lamb Nihari to £1.02 PP which makes it a great cheap dinner idea.
Portion Size & Freezing
This lamb Nihari is great for freezing into single portions meals and super quick cooking from frozen. To reheat from frozen a remove a portion from the freezer in the morning. After work it is usually defrosted so I place it in a low to medium cast iron saucepan, place the lid on. Occasionally stir and it should be cooked in 5 to 10 minutes which makes it a perfect recipe for poor time people. When I freeze the lamb Nihari curry I use Sainsbury’s home basics 220 storage tubs. The weight of the frozen lamb Nihari is 250g which is plenty and I use them for all my freezer recipes.
What To Serve With Lamb Nirhani
If I have some leftover dough in the fridge I would make yoghurt naan bread. If you are short on time then use one of the quick recipes below
Frequently Asked Questions
Nihari is a slow-cooked curry originating from the Indian subcontinent, made with meat (usually beef, lamb, or mutton), bone marrow, and a rich blend of aromatic spices.
Nihari is believed to have originated in the royal kitchens of the Mughal Empire in India, and is now a popular dish in Pakistan, India, and Bangladesh.
The key ingredients in nihari curry are meat, bone marrow, ginger, garlic, onion, spices such as cumin, coriander, turmeric, and garam masala, and flour or cornstarch to thicken the gravy.
Traditionally, nihari is made with beef or mutton, but lamb or chicken can also be used.
Bone marrow is the soft, spongy tissue found inside bones. It is used in nihari curry for its rich flavor and to thicken the gravy.
Yes, nihari curry is typically spicy, but the level of heat can be adjusted to suit individual tastes.
Nihari is typically served with naan or roti, garnished with fresh coriander and sliced ginger, and accompanied by lemon wedges and sliced green chilies.
Yes, nihari curry can be made ahead of time and reheated before serving. In fact, many people believe that nihari tastes even better the next day, as the flavors have had time to meld together.
Nihari lamb Curry
Equipment
Ingredients
- 1 packet Kohinoor Nihari Sauce
- 2 small onions roughly chopped
- 400 g diced lamb shoulder
- 1 tin chickpeas
- oil for cooking
Instructions
- In the cast iron pot add the oil for cooking and cook the onions until translucent 2 small onions . Around 5 mins and then remove from the pan.
- Next add to the pan 400 g diced lamb shoulder and brown on all sides, around 5 minutes. Once done add back the onions and add 1 packet Kohinoor Nihari Sauce
- Then rinse the 1 tin chickpeas and add to the pot. Stir all the ingredients, place the lid on the pot on a low heat and cook for 3 hours. Occasionally check and stir throughout the cooking time.
- If the Narhini sauce is to thin then cook for 30 minutes without the lid. Reduce to your desired consistency
Notes
Packet Sauce Ingredients
Water, Onion (26.64%), Tomato (11.56%),Tomato Puree (9.25%),Tomato Paste (6.94%),Refined Sunflower Oil, Ginger (1.39%) Kadhai dry Masala, [Coriander seeds,Kashmiri Chilli (0.10%), Cumin seeds, Black Peppercorn, Ajwain seeds, Fennel seeds, Nutmeg, Shahi Jeera, Black Cardamom, Cloves, Green Cardamom, Mace, Cinnamon, Bay leaf], Salt,Coriander, Garlic, Lemon Juice, Red chilli powder (0.37%), Cumin Seed, Turmeric Powder (0.28%), Green Chilli (0.23%), Mango Powder, Kasoori Methi Powder
I am always looking to make cheap easy meals for one and this Nihari lamb recipe fits that category. As lamb is quite expensive I wanted to stretch out this recipe Nihari recipe to go a lot further.
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)