Pakistani
Mutton Shank Nihari
$5
30 minsPrep
6 hrsCook
390 minsTotal
HardLevel
Nutrition per serving
820Calories
68gProtein
55gFat
14gCarbs
3gSugar
2gFiber
980mgSodium
240mgChol
23gSat Fat
850mgPotassium
60mgCalcium
6mgIron
3.5mcgVitamin B12
8mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Lassi (Salted Yogurt Drink)
international
high-protein
Instructions
1
Heat ghee in a heavy-bottomed pot and sear the mutton shanks until browned on all sides.
2
Add sliced onions and sauté until golden, then stir in ginger-garlic paste and cook until fragrant.
3
Add chili powder, turmeric, coriander powder, and nihari masala; fry briefly to bloom the spices.
4
Add the extra cubed mutton meat along with the shanks for added protein, stirring to coat with the spice mixture.
5
Pour in water or stock, bring to a boil, then reduce heat and simmer covered for 4-5 hours until the shanks and extra meat are fall-off-the-bone tender.
6
Mix wheat flour with a little water to form a slurry and stir into the gravy to thicken it, simmering for another 20-30 minutes.
7
Adjust salt and spice levels to taste.
8
Ladle the nihari into a serving bowl, making sure to include the shank bone and tender meat pieces.
9
Garnish generously with crispy fried onions, julienned ginger, and chopped cilantro.
10
Serve hot with a lime wedge on the side and warm naan or rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6 kg0.6 kg mutton shank (bone-in)
- 2 tbsp2 tbsp wheat flour (atta)
- 3 tbsp3 tbsp ghee or oil
- 1 tbsp1 tbsp nihari masala (spice blend)
- 300 g300 g extra mutton meat (boneless, cubed)
- 22 large onion, sliced
- 1/2 cup1/2 cup fried crispy onions (birista)
- 1 tbsp1 tbsp ginger (julienned, for garnish)
- 1 tbsp1 tbsp ginger-garlic paste
- 1/2 tbsp1/2 tbsp red chili powder
- 1/2 tsp1/2 tsp turmeric powder
- 1/2 tbsp1/2 tbsp coriander powder
- 22 tsp, to taste salt
- 11 liters water or stock
- 1 tbsp1 tbsp cilantro (chopped, for garnish)
- 22 wedge lime wedge
