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Nihari served with yogurt, a rich meat and spice stew
Spicy and rich Nihari meat dish with yogurt

Creamy Yogurt Nihari Lamb Stew

Author: Flavelo
Recipes Main Courses
The acidity of the yogurt provides a refreshing contrast to the rich, heavy base of the Nihari. In this version, tomatoes and yogurt work together to ensure the sauce is not only spicy but also pleasantly tangy, balancing the strong character of the lamb.
🕒 Prep Time 20 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 800 kcal
🌍 Cuisine Asian (Pakistani)

Ingredients

Equipment Needed

  • Heavy-bottomed pot or Dutch Oven
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Sear the meat in the oil. Add the onion, garlic, and ginger, and sauté until the onion is translucent.

Tip: Flavoring the base.
2 ✓

Stir in the spices and the tomatoes. Cook until the tomatoes break down.

Tip: The acidity of the tomatoes helps tenderize the meat.
3 ✓

Pour in the water and simmer for 2.5-3 hours until the meat is tender.

Tip: Slow cooking is the secret.
4 ✓

Thicken with the flour paste (mixed with a little water). Cook for another 10 minutes.

Tip: For a silky texture.
5 ✓

Remove from heat and wait 2 minutes. Whisk a ladle of hot sauce into the yogurt (tempering), then pour the mixture back into the pot.

Tip: This keeps the yogurt creamy and prevents it from curdling.
6 ✓

Serve with fresh toppings.

Tip: A refreshing finish.

Recipe FAQ

The yogurt curdled.
You added it when the sauce was too hot. Always temper the yogurt (mix with a little hot sauce first) or stir it in over low heat.

Ingredients

  • 1 lb Lamb (Stew meat or Shank)
  • 1 medium Onion (sliced)
  • 4 cloves Garlic (grated)
  • 1 inch piece Fresh Ginger (grated)
  • 2 whole Tomatoes (peeled, chopped)
  • 2 tbsp Vegetable Oil
  • 2 tbsp Nihari Masala Spice Mix
  • 1 tsp Salt
  • 3/4 cup Plain Yogurt (whisked)
  • 1 tbsp All-Purpose Flour (for thickening)
  • 1 bunch Fresh Cilantro
  • 6 cups Water