Recipe Credit~ Umme Hamza

A traditional, spicy, slow cooked stew which originates from Old Delhi, India. The word Nihar originates from the arabic word “Nahar” ( نهار‎), which means “day”, as it was typically cooked for one whole night & served early morning at sunrise after Fajr prayers due to its energy-boosting properties. It is now regarded as the national dish of Pakistan. Nihaari is also used as a home remedy for Common cold, Rhinorrhea and Fever!


  • 1 kg lamb
  • 3 medium to large onions (sliced)
  • 1 cup oil
  • 1 tbsp ginger garlic paste
  • 1 packet shaan Nihari masala
  • Salt to taste
  • 5 cups water
  • 3/4 cup chapatti flour
  • A handful of julienne striped ginger
  • A handful of fresh coriander (chopped)
  • Green chillies to taste (ringed)


  1. Recite Bismillah.
  2. In a pot fry onions till pinkish in colour.
  3. Add meat & ginger garlic. Cook on medium heat.
  4. Once the water starts to release add 1 Shaan masala packet. Cook on low heat.
  5. Once oil releases add water & bring to boil on high heat.
  6. Now allow to cook on low heat for an hour.
  7. In a bowl using a whisk, mix roti flour with enough water to form a smooth paste.
  8. Add the paste to the gravy stirring continuously. Add this point if you feel you prefer more flavour then you may also add more shaan nihari masala. The amount mentioned in the ingredients list is usually perfect with a dash of salt.
  9. Allow to simmer on low heat for 1 1/2 hours or till meat is tender.
  10. Remove meat from the gravy. If you prefer separated meat leave a few pieces in.
  11. Now whisk the gravy with a hand whisk (not electric) to remove any lumps. (If you are going to let it cook on low heat for few hours you can skip this step)
  12. Add the meat back to the gravy along with a few slices of ginger & green chillies. Season with salt if needed.
  13. If you feel the gravy is too thick add more water.
  14. Bring to a boil, garnish with fresh coriander & serve with hot hot naan. Enjoy!

Tip: We cook our nihaari for a good few hours before point 14 on very low heat, placing a flat skillet (tawi) or a diffuser. This gives it a richer flavour!


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