Lamb Shank Nihari

Discover this melt-in-your-mouth Lamb Shank Nihari recipe—a gluten-free Pakistani slow-cooked stew with aromatic homemade masala. Perfect for cozy family dinners!

You know what? There’s something absolutely magical about a recipe that transforms your kitchen into the warmest, most inviting place in the house. That’s exactly what happened the first time I made Lamb Shank Nihari on a chilly Sunday afternoon—the whole house smelled like a hug from my favorite spice cabinet.

This gluten-free Pakistani slow-cooked stew is one of those dishes that looks fancy enough for special occasions but is surprisingly forgiving for beginners. The lamb shanks become so tender they practically fall off the bone, while the homemade masala creates a gravy so rich and aromatic, you’ll be soaking up every last drop with warm naan.

And here’s the best part: while this bone marrow curry does take some time to simmer (hello, perfect excuse to binge-watch something cozy!), the actual hands-on work is minimal. It’s the kind of recipe that makes you look like a culinary genius without breaking a sweat.

Ingredients

Component	Ingredient	Amount
Base	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
Nihari Masala	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
	Grated nutmeg	½ tsp
	Ground ginger	1 tsp
	Kashmiri chilli powder	1 tsp
Garnish	Fresh ginger, shredded	Thumb-sized piece
	Fresh coriander leaves	Handful
	Green chilli, thinly sliced	1
	Lime, wedged	1
	Naans	For serving

Instructions

Step 1 Start by making your homemade masala, which is really the heart and soul of this Lamb Shank Nihari. Tip all the whole spices (cumin, coriander, fennel, cardamom, star anise, cinnamon, cloves, and peppercorns) into a dry frying pan. Toast them over medium heat for 1-2 minutes, shaking the pan occasionally, until they smell absolutely incredible and start releasing their oils.

Transfer everything to a spice grinder, add the nutmeg, ground ginger, and Kashmiri chilli powder, then whizz until you’ve got a fragrant powder that’ll make your taste buds dance.

Step 2 Heat the ghee in a large casserole or Dutch oven over medium-high heat. Add your thinly sliced onions with a generous pinch of salt and let them cook for 10-15 minutes, stirring occasionally, until they’re beautifully softened and starting to turn golden at the edges. Stir in the garlic paste, ginger paste, lamb shanks, your freshly ground nihari masala, turmeric, and another good pinch of salt.

Toss everything around for a few minutes so the shanks get completely coated in that gorgeous spice mixture, then pour in 1.5 litres of water.

Step 3 Bring the whole pot to a gentle simmer, then reduce the heat to maintain a soft, lazy bubble. Pop the lid on and let this Pakistani slow-cooked stew work its magic for 2 hours. After that, remove the lid and continue simmering for another 2 hours until the lamb is so tender it’s practically melting off the bone—this low and slow approach is what gives nihari its signature texture.

Step 4 Mix the cornflour with a splash of cold water to create a smooth slurry (no lumps, please!). Stir this into the pot and let everything simmer for 5 minutes until the gravy thickens slightly and becomes beautifully silky. This bone marrow curry should have a rich, coating consistency that clings to the meat.

Step 5 Carefully spoon one lamb shank into each of four shallow bowls, then ladle plenty of that luscious gravy over the top. Scatter over the shredded ginger, fresh coriander leaves, and sliced green chilli for brightness and heat. Serve with lime wedges for squeezing and warm naans for scooping—trust me, you’ll want to capture every bit of that incredible sauce.

Substitutions

Meat Alternatives If lamb shanks aren’t your thing or you can’t find them, beef shanks work beautifully in this recipe. You can also use bone-in goat meat for a more traditional variation, though cooking times might vary slightly depending on the cut.

Oil Options While ghee adds amazing richness to this Pakistani slow-cooked stew, you can easily swap it for coconut oil or avocado oil if you’re keeping things dairy-free. Regular vegetable oil works too, though you’ll miss out on some of that deep, buttery flavor.

Gluten-Free Thickener The cornflour in this recipe is naturally gluten-free, but if you’re out, arrowroot powder or tapioca starch work just as well. You could also skip the thickener entirely and let the natural gelatin from the bone marrow curry create body as it cooks.

Heat Level Adjustment Kashmiri chilli powder is mild and adds gorgeous color, but if you want more kick, add cayenne pepper or extra green chillies. For a milder version perfect for kids, reduce the chilli powder to ½ teaspoon and skip the fresh green chilli garnish.

Troubleshooting

Gravy Too Thin Well… if your sauce isn’t thickening up even after adding the cornflour slurry, let it simmer uncovered for an extra 15-20 minutes. The reduction will concentrate those flavors and give you that rich, coating consistency you’re after.

Lamb Not Tender Enough If your lamb shanks still have some resistance after 4 hours, don’t panic—just keep cooking! Depending on the size of your shanks, they might need an extra 30-60 minutes. The meat should literally fall off the bone when it’s ready.

Spices Taste Bitter This usually happens if you’ve toasted the whole spices too long or at too high a heat. Next time, keep the heat at medium and watch them carefully—they should smell amazing, not smoky. If it’s already happened, a pinch of sugar can help balance things out.

Too Spicy If your Lamb Shank Nihari turned out hotter than expected, stir in a dollop of plain yogurt or coconut cream to mellow the heat. You can also serve it with extra naan and a cooling cucumber raita on the side.

Storage

Store any leftover Pakistani slow-cooked stew in an airtight container in the fridge for up to 4 days—honestly, the flavors just get better as they meld together. You can also freeze portions for up to 3 months, making this perfect for meal prep when you want an impressive dinner without the work.

When reheating, add a splash of water or broth since the gravy tends to thicken as it sits. Warm it gently on the stovetop over low heat, stirring occasionally, until heated through and the meat is tender again.

Serving Suggestions

This bone marrow curry is traditionally served for breakfast in Pakistan, but I think it’s absolutely perfect for a cozy weekend dinner, especially during the colder months. Serve it in shallow bowls so you can really appreciate that gorgeous gravy pooling around the tender meat.

Pair your Lamb Shank Nihari with warm naan or gluten-free flatbreads for scooping, and don’t forget those lime wedges—the citrus brightness cuts through the richness beautifully. A simple side of sliced red onions, cucumber raita, or even a fresh vibrant vegetable stir-fry provides nice contrast to the deep, warming spices.

Variations

Dairy-Free Version Swap the ghee for coconut oil or another plant-based fat, and you’ve got a naturally dairy-free dish. The homemade masala and slow-cooking process create so much richness that you won’t miss the butter one bit.

Instant Pot Method Short on time? Man, oh man, your pressure cooker is about to become your best friend! Sauté the onions and spices using the sauté function, add the liquid and meat, then cook on high pressure for 45 minutes with natural release. Finish with the cornflour slurry as directed.

Kid-Friendly Version For little ones who aren’t quite ready for bold spices, reduce the chilli powder and skip the fresh green chillies. You can always serve hot sauce on the side for adults who want extra heat. The naturally gluten-free nature of this Pakistani slow-cooked stew makes it perfect for families navigating food sensitivities.

Make-Ahead Holiday Feast This is an absolute showstopper for Thanksgiving or holiday gatherings when you want something different from the usual turkey. Make it a day ahead, refrigerate overnight, then gently reheat—the flavors will be even more developed and complex.

Lamb Shank Nihari FAQs

There you have it—a Lamb Shank Nihari that’s going to make your kitchen smell incredible and your dinner table feel extra special. The combination of that aromatic homemade masala with melt-in-your-mouth lamb creates something truly magical, and the best part? It’s naturally gluten-free and easier to make than you’d think. So go ahead, give this Pakistani slow-cooked stew a try, and prepare for some seriously happy taste buds!