PAKISTANI LAMB NIHARI & GARLIC NAAN

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  3. PAKISTANI LAMB NIHARI & GARLIC NAAN

🍖 PAKISTANI LAMB NIHARI & GARLIC NAAN 🫓

📱 OVERVIEW

  • Total Time: 2 Hours 30 Minutes

  • Servings: 4 People

  • Profile: A slow-cooked, velvety bone-marrow stew with buttery handmade bread.

🛠️ THE KIT

  • 🥘 1 Large Pressure Cooker

  • 🥣 2 Mixing bowls (for dough and flour slurry)

  • 🍳 1 Small frying pan (for toasting and naan)

  • 🪵 1 Rolling pin & Cutting board

  • 🥢 1 Set of long tongs

  • 🧤 2 Thick oven mitts

🛒 THE INGREDIENTS

The Nihari Stew

  • 🍖 Halal Lamb shanks 1kg (bone-in, cut into large chunks)

  • 🏺 Cooking Oil 1/2 cup (or Ghee)

  • 🧅 Onions 2 large (thinly sliced)

  • 🧄 Ginger-Garlic paste 2 tablespoons

  • 🌾 Wheat flour (Atta) 1/2 cup (toasted)

  • 🧂 Spices: 1 tbsp each Cardamom, Cloves, Peppercorns, Cinnamon, Bay leaf, Fennel, Coriander, Caraway.

  • 🌶️ Heat: 1 tsp each Kashmiri chili powder, Turmeric, Salt, and 2 sliced Green chilies.

The Garlic Naan

  • 🍞 Dough: 3 cups Flour, 1 cup Full-fat yogurt, 1 tsp Salt, 2 tbsp Olive oil, 1 packet Active dry yeast (bloomed in 1/4 cup warm water).

  • 🧈 Topping: 3 tbsp melted Butter mixed with 2 cloves minced Garlic and fresh Cilantro.

The Garnish

  • 🌿 Fresh Finish: Ginger matchsticks, Lime wedges, and extra Cilantro.

👨‍🍳 THE METHOD

1. The Dough & The Base (0–60 Mins)

  1. 🥣 Knead: Mix the Dough ingredients in a bowl. Knead for 5 Minutes until smooth. Cover and let rest in a warm spot for 60 Minutes.

  2. 🧅 Fry: Heat Oil in the Pressure cooker. Fry Onions for 8 Minutes until dark golden brown. Remove half for garnish; leave the rest.

  3. 🍖 Brown: Add Lamb shanks to the hot onion oil. Sear for 5 Minutes until browned on all sides to lock in flavor.

2. The Pressure Cook (60–140 Mins)

  1. 🧄 Spice: Add Ginger-Garlic paste, Green chilies, and all Nihari/Red Spices. Stir for 2 Minutes.

  2. 💧 Simmer: Pour in 4 cups Water. Seal the Pressure cooker lid.

  3. ⏲️ Cook: Cook on High pressure for 1 Hour 15 Minutes. The meat should be "fork-tender" and falling off the bone.

  4. 🌾 Slurry: While waiting, toast Wheat flour in a dry pan for 3 Minutes until nutty. Whisk with 1 cup water in a bowl to make a smooth paste.

3. The Thicken & The Naan (140–150 Mins)

  1. 🧤 Release: Carefully vent the pressure cooker. Once safe, stir in the Flour slurry. Simmer uncovered for 10 Minutes until the gravy is thick and glossy.

  2. 🪵 Roll: Divide Dough into 8 balls. Roll into flat circles on a floured Cutting board.

  3. 🍳 Toast: Fry each naan in a dry pan for 2 Minutes per side until charred bubbles appear. Brush immediately with Garlic Butter.

  4. 🍽️ Serve: Ladle the thick Nihari into bowls. Top with Ginger, Lime, and Cilantro. Serve with the warm Naan.

🛡️ SAFETY FIRST

  • 🥘 Pressure Release: Never attempt to force the lid open. Wait for the safety valve to drop completely. Use Oven mitts when handling the vent to avoid steam burns.

  • 🍖 Oil & Bone Weight: Lamb shanks are heavy and can cause significant oil splashes if dropped into the pot. Use Long tongs to gently slide the meat into the oil.

  • 🪵 Sticky Surfaces: To prevent the Rolling pin from sticking and causing a slip, keep your work surface lightly dusted with extra flour at all times.