Lamb Shank Nihari (Slow Cooked)

If you love slow-cooked lamb and rich, deeply spiced curries, this Lamb Shank Nihari is one to try. Tender lamb shanks are cooked low and slow in a rich gravy flavoured with onion, garlic, ginger and our Matt Cooper Bites Tandoori Lamb Spice Blend, before being finished with yogurt, garam masala and fresh lemon.

This is a simpler take on a traditional Nihari and comes from Matt Hutson, our regular recipe contributor - check out some of his other recipes too. Rather than requiring a long list of individual spices, Matt uses our Tandoori Lamb Spice Blend to make the recipe much more approachable while still creating a seriously flavour-packed lamb curry.

There's a little preparation at the beginning, but after that the oven does most of the work. Give it around three hours and you'll have lamb that's beautifully tender with a thick, rich gravy that's perfect for scooping up with naan or roti.

What Is Lamb Nihari?

Nihari is a slow-cooked meat stew originating from the Indian subcontinent and is particularly associated with North Indian and Pakistani cooking. Traditionally made with beef, lamb or mutton, it's known for its rich gravy, warming spices and meat that's cooked slowly until incredibly tender.

There are plenty of different ways to make Nihari, and this isn't intended to be a strictly traditional version. Instead, Matt has created a simpler Lamb Shank Nihari recipe that uses ingredients that are easy to find and our Tandoori Lamb Spice Blend to take care of much of the seasoning.

Why Lamb Shanks Work So Well

Lamb shanks are made for slow cooking. Searing them first gives the outside plenty of colour before they're covered in the spiced gravy and transferred to the oven for around three hours.

During that time, the lamb becomes beautifully tender while also adding loads of flavour to the gravy. Turning the shanks every hour helps them cook evenly and keeps them coated in the sauce.

Once the lamb is ready, it's removed from the pan while the gravy is reduced on the hob. Yogurt, garam masala and a squeeze of lemon are stirred through at the end to balance the richness and bring everything together.

A Simpler Lamb Nihari Recipe

Traditional Nihari recipes can have a fairly substantial ingredient list, which is exactly what this version is trying to simplify.

Using our Matt Cooper Bites Tandoori Lamb Spice Blend means you don't need to buy and measure loads of different ground spices. You'll still toast cumin seeds, fry off the garlic and ginger and slowly cook the onions to build the base, but the spice blend takes care of much of the work from there.

It's a great recipe for a weekend curry when you want something that tastes like you've spent all day in the kitchen without actually having to stand over the hob for hours.

What To Serve With Lamb Shank Nihari

Serve each lamb shank with plenty of the thickened gravy spooned over the top. Naan, roti or chapati are perfect for mopping up the sauce, although you could just as easily serve it with basmati or pilau rice.

Don't skip the garnishes either. Fresh coriander, ginger matchsticks, sliced green and red chillies and crispy fried onions add freshness, heat and texture to the finished dish.

A big thanks to Matt Hutson for another cracking recipe. If you've got our Tandoori Lamb Spice Blend in the cupboard and fancy doing something a little different with it, this Lamb Shank Nihari is well worth giving a go.