Lamb nihari is the ultimate Pakistani comfort dish. The dish’s name is derived from the Arabic word nahaar, meaning day. Chef Navin has taken the hard work out with his beautifully rich Nihari sauce, perfect matched to succulent and tender lamb.

Ingredients

1 packet of Kohinoor Nihari sauce
2tsp vegetable oil
450g lamb cut on the bone
10g ginger paste
10g garlic paste
Ginger juliennes, green chilli, coriander and lemon wedge for garnish

Method

  • In a large pan, heat the oil
  • Add the ginger and garlic pastes
  • Add the lamb and cook until the surface of the lamb is sealed
  • Add a cup of water
  • Cook for 25-20 minutes on a low heat until lamb is cooked
  • Add the Kohinoor Nihari sauce
  • Cook for another 10 minutes
  • Serve hot with chopped coriander, green chilli juliennes and a wedge of lemon

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