Nihari (Pakistani lamb shanks)

This recipe came from a Pakistani dude at work. He says the juice created by letthing that marrow is so good.


  1. Beef , 1 kg + Bones & marrow, 1 kg or 2kg lamb shanks
  2. Garlic paste, 2 tbsp
  3. Salt, to taste
  4. Onions, 3 medium, sliced
  5. Black Peppercorns, 10-12
  6. Haldi (tumeric) powder, ½ tsp
  7. Dhuniya (coriander) powder, 1 tsp
  8. Oil, 4 tbs
  9. Plain flour (maida), 3 tbs
  10. Ginger paste, 1 tsp
  11. Yoghurt, 1 cup

 Grind together the following:

  1. Saunf (fennel seeds), 2 tsp
  2. Black pepper, ½ tsp
  3. Zeera (cumin), ½ tsp
  4. Seeds of 2 small illaichi (black cardamom)
  5. Cloves, 10
  6. Bari illaichi (big cardamom), 2
  7. Cinnamon, 1 stick
  8. Bay leaf, 1
  9. Jaifal (nutmeg), 1/4 tsp



  1. Boil beef , bones and marrow with 1 onion and peppercorns in 12 cups of water for 4-6 hours
  2. Set aside then get another pot for frying.
  3. Put oil in a pot.
  4. Add onion and fry till golden
  5. Add garlic paste and ginger paste then sauté for a minute or two.
  6. Dissolve the flour in half a cup of water and add this.
  7. Bring to boil.
  8. Mix yoghurt, salt, chili powder, tumeric, coriander and ground spices then add to pot.
  9. Stir until the oil separates
  10. Add a little water
  11. Add the meat.
  12. Leave to tenderize on very low flame, about 20-30 minutes.
  13. When meat has softened, make the curry into desired consistency.
  14. Garnish–Fry some onion slices in a little oil til golden brown and add to Nihari. Also garnish with fresh coriander, ginger and green chilies.

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