Lamb Nihari slow-cooked stew from the Indian subcontinent

Lamb Nihari is a slow-cooked stew from the Indian subcontinent, known for its rich, spicy flavor and tender meat. It is typically made with shank meat, which is slow-cooked in a flavorful broth with a variety of spices. I’m making it today with Lamb shoulder. Nihari is often served with rice or naan bread, and is a popular dish for special occasions and celebrations.
This recipe for Lamb Nihari is made with a pre-made Nihari masala, which is a blend of spices that is essential for making this dish. The masala can be found in packets at most Indian grocery stores.
Cooked for 4 hours in the slow cooker on high its ready to serve with rice or naan bread, and garnished with fried onions, green chili, ginger strips, and coriander.
This is more like a traditional curry a real taste of the Indian subcontinent.
👇 RECIPE BELOW
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If you want to create a Nihari Masala using pre-ground spices for convenience instead of buying a packet -
Nihari Masala with Powdered Spices
Ingredients:
4 tbsp ground coriander
2 tbsp ground cumin
1 tbsp ground fennel
1 tsp ground black pepper
1 tsp ground cloves
1 tbsp ground green cardamom
1 tsp ground black cardamom
1 tbsp ground cinnamon
1 tsp ground bay leaf (bay leaf powder)
1/2 tsp ground nutmeg
1 tsp ground mace
1 tbsp paprika or Kashmiri red chili powder (for color)
1 tsp ground turmeric
2 tsp ground ginger
1 tsp salt
Slow Cooker Lamb Nihari
Ingredients:
1.4 kilos Lamb Shoulder, lamb shank or lamb stew meat, cut into large chunks
3 tbsp oil or ghee
2 large onions, thinly sliced
7 tbsp onion paste - see below
1 ½ tbsp garlic and ginger paste
3 tbsp Nihari Masala
1 tsp turmeric powder
2 tsp max. Salt, or to taste 1/2 tsp with the meat 1 tsp in spice mix
2 bay leaves
6 cups water
1 heaped tbsp all-purpose flour (for thickening)
Fresh cilantro, chopped (for garnish)
Ginger strips, for garnish
Lemon wedges for serving
Naan or rice for serving
Slow cooker 4 hrs on high - 6 -8 hrs on low
Onion Paste • Reverse Base - Onions ...
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[@RoscoM1969]

Hi Rik, made this Sunday & left to sit overnight. My partner said it was the best curry she’d ever tasted & I’ve made a few. Thanks for the recipe definitely be trying more now I’ve got a batch of onion paste. 👌🏻

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Thank you, Best, Rik

[@racerx3667]

Looks really good!

[@mattydutts]

I think the onion paste takes this to next level, I can't wait to try it! I'm salivating watching it while I cook a lamb roast dinner!

[@sharonali4912]

Look forward to trying this recipe 🫶looks so delicious ❤️‍🔥

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Hi, Sharon, it's an ok recipe - more traditional Indian Not one of my favourites to be honest I like curries with tomato in. Best, Rik

[@sharonali4912]

My favourite is keema matar . I am half Indian myself & I love to cook & learn others way of cooking ❤️‍🔥thank you & keep up the good work 😅

[@mattydutts]

This looks amazing! Thanks buddy my favourite curry and love the look of your version!

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Matty, it's okay, mate - however, this is learning a whole lot towards Traditional. Its not my favourite flavour and I will be honest - I like tomato curries. I've enjoyed eating it with garlic naan. Best, Rik

[@celticdruid389]

That was a really well put together Video Rik. Liked the way you even left the odd slip of the tongue in aswell rather than edit it out. Makes for a more honest and authentic video. I will give this curry a go, although, it is more of a traditional kind so I think I may add some chopped tomatoes and garlic to mine. Just personal taste or same but different as you would say😂

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Thank you, Agreed, I'm for the tomatoes and tomato paste. Best, Rik

[@neil1408]

That looks amazing ! I have made your madras and dopiaza and both were great. Any chance of cooking a lamb Bhuna as most of your recipes are for chicken and I find lamb curries so much tastier.

[@NOTANOTHERCURRYSHOWSAMEButDiff]

On it! Thank you. Best, Rik

[@ytamb01]

That looks fantastic. I love oily curries with rice. I've never had a lamb nihari but that it seems worth the effort. I don't have a slow cooker. I guess you can do it in a low oven in a casserole dish? Thanks for a great video.

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Yes, mate, slow cooked, even stove topped. Best, Rik

[@pattiboychannel311]

That does look amazing, thank you

[@jimmyreuben6919]

Aww Rik you B***ard I've just sat down from getting home from work and I'm starving now 😂😂😂

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Ha ha ha - Another couple of curries coming this week - Best, Rik

[@Red_Snappa]

Salivating watching you eat that curry Rik...lol. Your pan was plenty deep enough - why not do all the onions together (and leave a portion in for a bit longer to brown...?)

[@NOTANOTHERCURRYSHOWSAMEButDiff]

I always try to boil if I can - but yes it would work no problem. Best, Rik

[@stephenmartin-h5e]

Hi,Rik loving your chanels.Easy explain recipes,have you got one for mangoe chicken curry.? ,,

[@NOTANOTHERCURRYSHOWSAMEButDiff]

I have a cracker on my Backyard Channel. Its from an Aussie chef friend. Its a belter - will be one coming on here very soon. Best, Rik

[@stephenmartin-h5e]

Thanks Rik,will look it up.Looking forward to seeing

[@MichaelLoda]

Looks awesome Rik! You’re so quick at cutting onions, I need to train more…

[@NOTANOTHERCURRYSHOWSAMEButDiff]

No don't train just be careful - Best, Rik

[@stephensano9156]

I can tell when you expect a tender meal as all that is required is a fork and spoon. That's the vast majority of your curries. Outstanding! I would be so happy if you could make a Southern Andhra Curry. It was exquisite when I had it at a local restaurant called "Mathura" that closed shortly after summer.

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Did the curry have Curry Leaves in it? Was it spicy also. Many chefs make this one differently. I've listed it and I will make it. Best, Rik

[@jamiewebb774]

This looks absolutely amazing pal. I love Nihari curry, my first experience of this was made by an old manager i had that was from Pakistan. I wanted to make it after i tried his and he pointed me in the direction of laziza spice mixes to make it easier as i had no experience with spices.

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Hi Jamie - I think the way to go is a packet spice mix it's a heck of a lot cheaper than all these individual spices. I have them all so not so not a problem. I wouldn't go out of my way to buy them all just for one curry. Best, Rik

[@jamiewebb774]

@NOTANOTHERCURRYSHOWSAMEButDiff yeah, thats what he said, but i have a build up of spices now from making curries, also those spice mixes are pretty expensive now. I was only really able to get the nihari mix online and now they seem to be around £5 for a box with 2 mixes in. I will try your version though as other recipes i have tried have turned out amazing

[@NOTANOTHERCURRYSHOWSAMEButDiff]

have a look at the spices with all the ones you have tried and compare - adjust as necessary. Best, Rik

[@hayabusabart]

Hi Rik. me again. Did this Nahari last weekend. God. To die for! here is a request for you.. can you do a recipe for the thai Tom Ka chicken soup please? there are loads of recipes on here but most of the ingredients are difficult to get in the UK? maybe a recipe using stuff that you can get from Asda maybe? best Tim

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Thank you. Best, Rik

[@darrenwalgate8449]

Thanks brother. There's a curry I see at the take away I cannot find a recipe anywhere it's says the complex of all curries 28 spices it's called nawabi Karna ...any ideas?

[@NOTANOTHERCURRYSHOWSAMEButDiff]

No mate - is it a misspelling - or variation because there is a Nawabi Korma, and that isn't going to be a regular bir korma - this will have a boatload of spices; whole spices: 4-5 green cardamom pods, 1 black cardamom pod, 1-inch cinnamon stick, 4-5 cloves Ground spices: 1 tsp red chili powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, 1 tsp garam masala - so it might be, and this has fried onions in too! Best, Rik

[@miickyp]

Hi Rik, great recipe. I've just bought the same air fryer as you after seeing yours on this chanel. I notice there is a dehydrate function on it. Is that what you used to dehydrate the onions in this recipe? Cheers!🙂

[@NOTANOTHERCURRYSHOWSAMEButDiff]

No, Mate I have a separate dehydrator which is in full use nearly every day. Best, Rik

[@miickyp]

@@NOTANOTHERCURRYSHOWSAMEButDiff that’s interesting as I’ve never needed to dehydrate any food so far. Is this because ur cooking a lot of Thai food now? Could this be a future video in the making or would it be too boring? I’m genuinely interested, always looking to add more depth to my cooking & maybe this could be the answer!👍🏻

[@NOTANOTHERCURRYSHOWSAMEButDiff]

No, Mate, all Thai here is fresh. I'm surrounded by it. No, I dehydrate to make onion powder, tomato powder, lemon powder, jerky, etc etc, anything that I can to make up ingredients with. I don't think its a vid for the curry channel It might be for Backyard Chef channel. Best, Rik

[@miickyp]

@@NOTANOTHERCURRYSHOWSAMEButDiff

[@miickyp]

@@NOTANOTHERCURRYSHOWSAMEButDiff really appreciate the reply & yes I agree it's not really a video for this channel. I've only just found your other channel & currently plowing thru those videos, love your content please keep it up!🙂

[@andrewdixon8258]

Do you ever use spiced oil or is that another curry myth?

[@NOTANOTHERCURRYSHOWSAMEButDiff]

I do not, to be honest - it's a clutching-at-straws method, but everyone has their own beliefs. You know the takeaway uses oil over and over - that is to save on cost expenses they all have. You believe it is a "secret," but is it really. Oil can only be used for so long, too - it goes black with a burnt flavour. All the forums and pages around, with many insisting it is the "secret" have never worked in a professional kitchen; they bleat out what they have heard, and the myth goes on and on. There is no denying oil is used in the kitchen a couple of times (frying), then reused elsewhere even some make curries with it. In most kitchens, after frying, clear out and fresh is used. The cheaper side of the business uses oil for way too long. Best, Rik

[@echochamber8350]

That's so NOT a Nihari 🤣

[@NOTANOTHERCURRYSHOWSAMEButDiff]

That's such a pointless comment - could you tell why it is not? Before you dribble on about bir - this is NOT a bit channel. We all await your stunning knowledge. Best, Rik

[@bonesjohn5477]

This looks so delicious, thanks for sharing the video