Nihari

Nihari #

Nihari (Urdu: نهاری‎) is a rich, slow-cooked meat stew made from lamb or beef shanks and often enhanced with bone marrow. Traditionally eaten after Fajr prayers, its name comes from the Arabic word “Nahar” (نهار) meaning “day.”

The dish simmers overnight in large vessels known as shab deg—resulting in intensely deep flavours and melt-in-the-mouth meat. Though chicken versions exist, beef shanks or lamb leg bring out the best texture and taste.

Enjoyed especially in winters, Nihari is best served with khameeri roti, naan, or phulka, garnished generously with ginger, green chillies, and lemon.

Ingredients #

  • 1 kg lamb leg (cut into 4–6 large pieces)
  • 1 kg bones (knuckles and marrow) (optional, for deeper flavour)
  • 1 cup cooking oil (or a mix of oil and ghee)
  • 2 tbsp ginger garlic paste
  • ½ packet of National or Shan Nihari Masala Mix
  • Salt – to taste
  • ½ cup plain flour (maida)
  • 2 medium onions – sliced
  • 1 tsp paprika

Recipe #

  1. Heat oil in a large wok (karahi).
  2. Add meat and ginger garlic paste, sauté until oil separates.
  3. Add Nihari Masala mix, cook for 3–4 minutes while stirring.
  4. Add 18 cups of water and salt. Bring to a boil.
  5. Cover and simmer on low heat for 4 hours.
  6. In a separate bowl, dissolve flour in 1 cup water.
  7. Gradually add flour mixture to the gravy while stirring continuously.
    (Add more flour mix to achieve desired consistency.)
  8. Bring to a boil again and simmer for another 15 minutes.
  9. In a separate pan, heat oil, fry onions until golden brown, then add paprika and fry for 30 seconds.
  10. Add this aromatic oil and onions to the Nihari pot.
  11. Taste and adjust seasoning or add more Nihari Masala if needed.
  12. Cover and simmer for 10 more minutes.

Garnish & Serving #

Top with:

  • Finely sliced ginger
  • Green chillies
  • Fresh lemon wedges

Serve hot with khameeri roti, naan or phulka.

“Nihari is to winter what Haleem is to Ramzan.”