Excerpts from the Book - Simplifying Indian Cuisine - Shakesh Singh/Aman Publication

The word Nihari has come from Nihar, means morning in Urdu and this dish was usually eaten in the early morning.

Nihari is basically a stew made from beef shank (or lamb) and spices. Originated in Delhi, it is now popular in different parts of India.

It is also known as the breakfast curry, as it is often eaten in the morning.


Lamb leg 700gm

Ghee 150 gm

Onions 250 gm

Ginger garlic paste 100 gm

Turmeric powder 1 tsp

Coriander powder 2 tsp

Red chilly powder 1 tsp

Bay Leaves 2 – 3no

Cinnamon Sticks 2 inch

Cloves 5 no

Green cardamom 5 – 6 no

Javitri elachi powder ¼ tsp

Flour 10 – 15 gm

Curd 150 gm

Kewra water 1 tsp


Clean and chunks the lamb leg into small chunks. Peel, wash and slice the onions.


Heat ghee in a handi add the sliced onions, sauté over medium heat then add the lamb, cardamom, cloves, cinnamon and bay leaves.and bhunno.

Add coriander, red chilli and turmeric powder salt and stir, then add the GG paste and bhunno until the fat leaves the masala.

Then add, yorhurt, bring it to boil, reduce to medium heat, bhunno for 10 minutes add water, bring it to boil again and simmer till the lamb is tender.

Remove the meat from the gravy and keep it aside.

Heat some ghee in a separate handi; add the flour and bhunno over low heat.

Add the gravy and stir.

Strain the gravy add the meat to the strained gravy and bring it to the boil. Add garam masala powder and javitri elachi powder.

Adjust the seasoning and add the kewera water and simmer for some time.

Dishing Technique

Portion the nihari in a bowl and accompany it with buns or other Indian breads.

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