Gluten-Free Lamb Shank Nihari

Rich gluten-free lamb shank nihari with aromatic spices and melt-in-your-mouth meat. This Pakistani slow-cooked stew is naturally gluten-free and perfect for cozy family dinners.

There’s something almost magical about the way a properly made nihari fills your home with warmth and the most incredible spice-scented aroma. I’ll never forget the first time I tasted authentic gluten-free lamb shank nihari at my neighbor’s Eid celebration—the meat was so tender it practically dissolved on my tongue, and that rich, velvety gravy had depth I didn’t know was possible in a homemade dish.

Here’s what makes this Pakistani slow-cooked stew so special: it’s naturally gluten-free when you swap traditional wheat flour for cornflour, and those four hours of gentle simmering transform tough lamb shanks into something absolutely spectacular. The bone marrow melts into the gravy, creating a silky richness that’s worth every minute of hands-off cooking time.

Whether you’re already familiar with South Asian cuisine or this is your first venture into authentic Pakistani comfort food, this homemade masala recipe proves that gluten-free cooking never means sacrificing flavor or tradition. Let’s create something extraordinary together!

Ingredients

Main Ingredients

Ingredient	Amount	Notes
Ghee or sunflower oil	2 tbsp
Onions, thinly sliced	2
Garlic paste	1 tbsp
Ginger paste	1 tbsp
Small lamb shanks	4
Ground turmeric	1 tsp
Cornflour	1 tbsp	Gluten-free thickener

Nihari Masala (Spice Mix)

Ingredient	Amount
Cumin seeds	1 tbsp
Coriander seeds	1 tbsp
Fennel seeds	2 tsp
Cardamom pods	10
Star anise	2
Cinnamon stick	1
Cloves	10
Whole black peppercorns	2 tsp
Nutmeg, grated	½ tsp
Ground ginger	1 tsp
Kashmiri chilli powder	1 tsp

Garnish

Ingredient	Amount
Fresh ginger, shredded	Thumb-sized piece
Fresh coriander leaves	Handful
Green chilli, thinly sliced	1
Lime wedges	1 lime
Naans (gluten-free)	To serve

Instructions

Step 1: Add all the whole spices—cumin, coriander, fennel seeds, cardamom pods, star anise, cinnamon stick, cloves, and black peppercorns—to a dry frying pan over medium heat. Toast them for 1-2 minutes, shaking the pan occasionally, until they smell absolutely incredible and slightly darkened. Transfer the toasted spices to your spice grinder along with the nutmeg, ground ginger, and Kashmiri chilli powder, then pulse until you’ve got a fine, aromatic powder that’ll be the soul of your gluten-free lamb shank nihari.

Step 2: Heat the ghee in your largest, heavy-bottomed casserole over medium-high heat until it shimmers. Toss in the sliced onions with a generous pinch of salt and fry for 10-15 minutes, stirring occasionally, until they’ve softened and taken on that beautiful golden-brown caramelized color.

Add the garlic paste, ginger paste, lamb shanks, your freshly made nihari masala, ground turmeric, and another big pinch of salt—everything should sizzle and release the most mouthwatering fragrance. Fry for a few minutes, turning the shanks to coat them completely in the spiced onion mixture, then pour in 1.5 liters of water.

Step 3: Bring your Pakistani slow-cooked stew to a gentle simmer, then reduce the heat until you see just a few lazy bubbles breaking the surface. Pop the lid on and let it bubble away peacefully for 2 hours, then remove the lid and continue cooking for another 2 hours. You’ll know your gluten-free nihari is ready when the lamb is so tender it’s practically falling off the bone and the kitchen smells like your new favorite restaurant.

Step 4: Mix the cornflour with about 2 tablespoons of cold water in a small bowl until it’s completely smooth—no lumps allowed! Stir this slurry into your bone marrow curry and let it simmer for 5 minutes, stirring occasionally, until the gravy thickens to a luscious, coating consistency that clings to the meat.

Step 5: Carefully spoon one lamb shank into each of four shallow bowls, then ladle over plenty of that rich, spice-infused gravy. Scatter the shredded ginger, fresh coriander leaves, and sliced green chilli over the top for a pop of fresh flavor and color. Serve your homemade masala creation with lime wedges for squeezing and warm gluten-free naans for scooping up every last bit of that incredible sauce.

Substitutions

No lamb shanks available? You can absolutely use beef shanks or oxtail for an equally rich gluten-free nihari. The cooking time stays roughly the same, though beef might need an extra 30 minutes to reach that melt-in-your-mouth texture we’re after.

Need a dairy-free version? Simply use sunflower oil or coconut oil instead of ghee in this Pakistani slow-cooked stew. The flavor profile shifts slightly—ghee adds a nutty depth—but the dish remains absolutely delicious and completely allergen-friendly.

Can’t find Kashmiri chilli powder? Regular chilli powder works, but use half the amount since it’s typically spicier. Kashmiri chilli brings vibrant color and mild heat to your bone marrow curry without overwhelming the other spices.

Out of cornflour? Arrowroot powder or tapioca starch work beautifully as gluten-free thickeners in a 1:1 swap. Just remember to mix with cold water before adding to prevent clumping in your homemade masala gravy.

Looking for more globally-inspired gluten-free comfort food? Try our crowd-pleasing seven-layer dip for casual gatherings, explore our seasonal fruit crisp for dessert, or discover Middle Eastern-inspired pasta dishes that bring exciting flavors to weeknight dinners.

Troubleshooting

Meat still tough after 4 hours? Your heat might be too high—nihari needs a gentle simmer, not a rolling boil. Lower the temperature and give your gluten-free lamb shank nihari another 30-60 minutes. Patience is everything with this Pakistani slow-cooked stew.

Gravy too thin even after adding cornflour? Simmer uncovered for an additional 15-20 minutes to reduce the liquid naturally. Alternatively, make a bit more cornflour slurry (1 teaspoon at a time) and add gradually until you reach your desired consistency.

Spices taste raw or harsh? This usually means they didn’t toast long enough initially. Well… next time, let those whole spices really dance in the dry pan until deeply fragrant. For now, simmer your bone marrow curry an extra 30 minutes to mellow the flavors.

Not enough depth of flavor? Your gluten-free nihari might need more salt or a splash of lemon juice to brighten everything up. Taste and adjust—sometimes that’s all it takes to make the homemade masala really sing.

Storage

Store leftover gluten-free lamb shank nihari in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making day-two nihari even more spectacular than fresh—something about those spices getting cozy together in the fridge works absolute magic.

For longer storage, freeze your Pakistani slow-cooked stew for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator, then reheat gently on the stovetop, adding a splash of water if the gravy’s gotten too thick. The meat stays incredibly tender even after freezing!

Serving Suggestions

Serve your bone marrow curry the traditional way: in shallow bowls with plenty of gravy, alongside warm gluten-free naans or basmati rice for soaking up every drop. The combination of rich, spiced meat and fluffy carbs is pure comfort food heaven.

For a complete feast, pair this gluten-free nihari with cooling cucumber raita, tangy pickled onions, and fresh mint chutney. The bright, fresh accompaniments balance the deep, complex flavors of the homemade masala beautifully, and your guests will think you’ve been cooking Pakistani food your whole life.

Variations

Pressure cooker version: Cut the cooking time dramatically by using an Instant Pot or pressure cooker. After the initial frying in Step 2, pressure cook on high for 45 minutes with natural release. Your gluten-free lamb shank nihari will be ready in about an hour total—perfect for busy weeknights!

Extra-rich bone marrow version: Ask your butcher to split the lamb shanks lengthwise so the bone marrow can melt directly into your Pakistani slow-cooked stew. The result is an even silkier, more luxurious gravy that’s absolutely restaurant-quality.

Mild family-friendly adaptation: Reduce the green chillies and Kashmiri chilli powder by half for a gentler heat level that kids will actually enjoy. You can always offer extra chilli on the side for the adults who want more kick in their bone marrow curry.

Keto-friendly serving: Skip the naans and serve your gluten-free nihari over cauliflower rice instead. The homemade masala flavors are so robust and satisfying that you won’t miss the traditional carbs one bit.

FAQs About Gluten-Free Lamb shank nihari

Final Thoughts

This gluten-free lamb shank nihari has become my secret weapon for impressing dinner guests who assume gluten-free means bland or boring. The truth? This Pakistani slow-cooked stew is so deeply flavored and satisfying that most people never even think to ask about dietary restrictions—they’re too busy savoring every spoonful of that rich bone marrow curry.

The beauty of nihari is that it’s a dish that rewards patience and celebrates tradition while being naturally adaptable to modern dietary needs. Whether you’re serving it for a special celebration or just craving serious comfort food on a chilly evening, this homemade masala creation delivers restaurant-quality results right from your own kitchen. Happy cooking, friend!