Nihari Lamb Curry
It feels like ages since I made a curry for the blog and as lamb comes into season I thought it would be the perfect opportunity to cook my take on a Nihari, the national dish of Pakistan.
This curry consists of tender, melt-in-the-mouth lamb chunks coated in a thick, unctuous sauce, subtly spiced with fragrant and aromatic flavours. The key to making it is patience, as the longer the lamb is left to cook, the more tender it will be and the more delicious the spices will become. This is a great dish to make for a crowd so feel free to double or even triple the recipe if you have lots of guests coming.
Nihari Lamb Curry
Serves 4
150ml sunflower oil
4 whole cloves
4 cardamom pods
1 fresh bay leaf
3 large white onions, finely chopped
1kg lamb leg, cut into 4cm chunks
Thumb-size piece fresh ginger, grated
3 garlic cloves, finely chopped
1 tbsp mild chilli powder
1½ tsp ground turmeric
100ml greek yogurt
300ml fresh lamb or chicken stock
50g butter
1½ tbsp gram (chickpea) flour
½ tsp garam masala
Heat the oil in a large deep frying pan over a medium heat, then add the cloves, cardamom and bay leaf and let them crackle for a few seconds. Add one quarter of the onions and fry until golden, then add the lamb and a pinch of salt and fry for a few minutes.
Turn the heat down to a simmer, add the ginger, garlic and a splash of water, then mix. Stir in the remaining onions, chilli powder and turmeric. Cover and leave for 15-20 minutes over a low heat, stirring occasionally. When the onions have completely softened, add the yogurt and cook for 5 minutes, then add the stock and cook for another 5 minutes.
Put a sieve over a large bowl and pour the pan contents into it to strain out the liquid. Add the butter to the now empty pan and, when melted, whisk in the gram flour for a minute or so until the mixture thickens and forms a roux. Pour the strained liquid back into the pan and stir for a few minutes until the sauce thickens slightly. Return the lamb and other solids to the sauce and stir in the garam masala. Bring to the boil then lower the heat right down and leave to bubble away for a minimum of 20 minutes but honestly just leave it on low as long as you like... Serve with rice and a handful of steamed veg, if you like that kind of thing!
This curry consists of tender, melt-in-the-mouth lamb chunks coated in a thick, unctuous sauce, subtly spiced with fragrant and aromatic flavours. The key to making it is patience, as the longer the lamb is left to cook, the more tender it will be and the more delicious the spices will become. This is a great dish to make for a crowd so feel free to double or even triple the recipe if you have lots of guests coming.
Nihari Lamb Curry
Serves 4150ml sunflower oil
4 whole cloves
4 cardamom pods
1 fresh bay leaf
3 large white onions, finely chopped
1kg lamb leg, cut into 4cm chunks
Thumb-size piece fresh ginger, grated
3 garlic cloves, finely chopped
1 tbsp mild chilli powder
1½ tsp ground turmeric
100ml greek yogurt
300ml fresh lamb or chicken stock
50g butter
1½ tbsp gram (chickpea) flour
½ tsp garam masala
Heat the oil in a large deep frying pan over a medium heat, then add the cloves, cardamom and bay leaf and let them crackle for a few seconds. Add one quarter of the onions and fry until golden, then add the lamb and a pinch of salt and fry for a few minutes.
Turn the heat down to a simmer, add the ginger, garlic and a splash of water, then mix. Stir in the remaining onions, chilli powder and turmeric. Cover and leave for 15-20 minutes over a low heat, stirring occasionally. When the onions have completely softened, add the yogurt and cook for 5 minutes, then add the stock and cook for another 5 minutes.
Put a sieve over a large bowl and pour the pan contents into it to strain out the liquid. Add the butter to the now empty pan and, when melted, whisk in the gram flour for a minute or so until the mixture thickens and forms a roux. Pour the strained liquid back into the pan and stir for a few minutes until the sauce thickens slightly. Return the lamb and other solids to the sauce and stir in the garam masala. Bring to the boil then lower the heat right down and leave to bubble away for a minimum of 20 minutes but honestly just leave it on low as long as you like... Serve with rice and a handful of steamed veg, if you like that kind of thing!
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