Lamb Nihari with Potato Parathas and Garlic Pickle

5/5 from 1 Customers
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Nihari is a comforting curry of lamb cooked until tender, flavoured with fragrant, warming spices such as cinnamon, green cardamon, black cardamon and nutmeg. It’s traditionally served with fresh garnishes including ginger, coriander and lemon which really lift the rich flavours, and it’s commonly eaten at breakfast time in Pakistan where it’s thought of as the national dish. We’re serving it here with some delicious potato parathas which are surprisingly easy to make and perfect for mopping up all those curry juices. Also on the side we’ve got a garlic pickle, a simple veg sabzi and a cooling carrot raita.

40 mins

1 hr 50 mins

3/5

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In stock
£8.67

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Nihari is a comforting curry of lamb cooked until tender, flavoured with fragrant, warming spices such as cinnamon, green cardamon, black cardamon and nutmeg. It’s traditionally served with fresh garnishes including ginger, coriander and lemon which really lift the rich flavours, and it’s commonly eaten at breakfast time in Pakistan where it’s thought of as the national dish. We’re serving it here with some delicious potato parathas which are surprisingly easy to make and perfect for mopping up all those curry juices. Also on the side we’ve got a garlic pickle, a simple veg sabzi and a cooling carrot raita.

Recipe

40 mins

1 hr 50 mins

3/5

Serves

4

Effort

High Effort

Main Ingredient

Lamb

Taste Profile

Meal Taste

Fragrant

Meal Taste

Rich

Origin

Popular Style

Indian

Country

India

Paratha Filling Spices: cumin, turmeric, green bell pepper, coriander leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Pickle Spices: brown MUSTARD, cumin, fenugreek, asafoetida, chilli, mild chilli flakes, onion, ginger, Kashmiri chilli
Whole Spices: Kashmiri chilli, black cardamon, green cardamon
Garam Masala: coriander leaf, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Ground Spices: Kashmiri chilli, turmeric, cloves, green cardamon, cinnamon, cumin, coriander, nutmeg
Sabzi Spices: coriander, cumin, garlic, black cumin, fenugreek, brown MUSTARD
Raita Blend: mint, coriander leaf, cumin, brown MUSTARD

May contain traces of celery and sesame. Allergens are listed in CAPITALS
  • 500g diced lamb (or 800g stewing lamb on the bone for an even more authentic version!)
  • 1 large onion
  • 250g floury potatoes
  • 3 medium carrots
  • 150g peas or spinach (fresh or frozen)
  • 6 cloves of garlic
  • Fresh ginger
  • 10g bunch of coriander
  • 1 lemon
  • 15g butter
  • 150g natural yogurt (full fat is best)
  • 1 tbsp tomato puree
  • 1 tbsp vinegar (white wine or cider vinegar is best)
  • 250g plain flour (plus extra for rolling)
  • 2 tsp sugar
  • Rice to serve (optional)

Product Rating (1):

5/5

This is such a delicious recipe. The combination of spices with the lamb was amazing. The potato parathas were soft, tasty and a perfect match for the nihari. We definitely recommend this box.

Guy Williams View More

This looks amazing, Guy - great job! We are so pleased to hear how much you enjoyed it. Happy spicing!

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