Lamb shank nihari is so rich in texture and flavor, and it’s a meat lover’s heaven. I’m going to show you how to make it in an Instant Pot for the best flavors, but in half the time. This recipe is so simple, yet the most delicious, with only a few spices, you will get the luscious and delicious Nihari.
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What goes to lamb Shank Nihari
Lamb shanks
Lamb shank is the part of the lamb that comes from the lower part of the legs of a lamb. Wash the shanks and then pat them dry using a paper towel. You can also cut the shanks into smaller pieces if you want. That will reduce cooking time and make serving easier.
Spices
You can use a store-bought packet of Nihari masala or use my homemade recipe, which you can find here. Simply dry roast and grind your spices, and then mix salt and red chili powder.
You can skip onions from this recipe, but ginger garlic is a must. I prefer using homemade ginger and garlic, but you can also use store-bought.
Thickening agent
I use atta, which is basically whole wheat flour, as a thickening agent. Some people also use cornstarch, but I have actually never used cornstarch. Mix the flour with room temperature water to make a slurry, then add it to the stew while mixing to avoid any lumps.
If you like to eat gluten-free, then xanthan gum mixed with water is also an option.
Oil, butter, or ghee
I like to use ghee if I have some on hand; I use a combination of butter and oil. Oil keeps the butter from burning.
Cooking time
If you are cooking in a regular pot, then your cooking time is a minimum of 3-4 hours, depending on the size of the cut you are using.
In an Instant Pot, however, you can make this recipe in 1.5 hours. The taste will still be the same, but you’ll save yourself some time.
How to serve Nihari
This dish is served with naan, which is a delicious and soft flatbread that perfectly complements the flavors of the meal. Naan helps to soak up the rich sauces and spices, making each bite a delightful experience. However, my personal preference is white rice. The simplicity of white rice provides a neutral backdrop that enhances the overall taste, making every bite satisfying. Whether you choose naan or white rice, both options have their own unique charm.
More Recipes
A perfect blend of spices with soft and tender lamb shank which gives you an unforgettable experience
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Equipment
Ingredients
- 2 lamb shanks about 1.5 lbs
- 1 tbsp ginger and garlic paste
- 1 packet Nihari masala check my nihari masala on the blog
- 1 tsp cumin powder optional
- 1 tbsp coriander powder optional
- 1/2 cup oil or use 5 tbsp of butter
- 4 cups water
For slurry
- 5 tbsp wheat flour
- 1 cup water to make the slurry
Garnish
- ginger thinly sliced, green chilies and cilantro
Instructions
- Set the instant pot to saute mode. Add oil, then add 1 tbsp of ginger and garlic paste. Mix and cook for one minute.
- Add lamb shanks and cook for 3-4 minutes, turning them often. Add nihari masala and cumin-coriander powder. Cook for 5-6 minutes while mixing it around.
- Add 4 cups of water and cook low and slow for about 1 and a half hours. You can also use a pressure cooker or instant pot and cook for 50 minutes under pressure.
Make Flour Slurry
- Mix flour and water to make the slurry.
Thicken the Nihari
- Once the lamb shanks are tender, add the flour slurry slowly while mixing. Cook for another 5 minutes.
- Turn off the instant pot and leave it covered. This step will help the oil to come to the surface.
- Garnish with ginger, green chilies, and cilantro.
Video
Notes
You can make this recipe with chicken or goat, but the cooking time will be 30-40 minutes.
You can also use homemade masala. I have a great recipe on the blog.