Lahori Nihari (Slow Cooked Lamb Stew)

Ingredients ({{ checkedCount }}/4)

• 1 kg bone-in lamb shank or veal
• 2 tablespoons Nihari Masala (fennel, coriander, cardamom, ginger, cloves)
• 3 tablespoons flour (diluted with water)
• Ghee (clarified butter), julienned fresh ginger, hot pepper and lemon slices

Method

1. 1

   Seal the meat with ginger and garlic in ghee oil, add Nihari spices and fry.

2. 2

   Add plenty of water and cook with the lid closed for at least 2.5 hours until the meat separates from the bones.

3. 3

   Slowly add the flour diluted in water until the sauce has a thick velvety consistency.

4. 4

   Serve with hot Naan bread, drizzle with oil, julienned ginger and fresh coriander.

Rate

★ 0.0 · 0 ratings

Log in to rate and comment.

Comments

No comments yet.