Gosht Nihari with Naan
Gosht Nihari is a rich and aromatic slow-cooked lamb stew, deeply flavored with traditional spices. Paired with soft, fluffy naan bread, this classic South Asian dish delivers a hearty and comforting meal.
Get the Best Experience
Available on iOS and Android. Download now and enjoy exclusive app-only deals
Ingredients
- 1 ½ kglamb shank
cut into large pieces
- 2 tablespoonsginger paste
- 2 tablespoonsgarlic paste
- 2 mediumonions
thinly sliced
- 100 gramsplain yogurt
- 3 tablespoonswheat flour
mixed with water to form a paste
- 4 tablespoonsmustard oil or vegetable oil
- 1 ½ literswater
- 2 teaspoonssalt
adjust to taste
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 2 teaspoonscoriander powder
- 1 teaspoongaram masala powder
- 4 piecescardamom pods
- 1 stickcinnamon stick
about 2 inches
- 4 piecescloves
- 0 ¼ teaspoonnutmeg
freshly grated if possible
- 6 pieceslime or lemon wedges
for serving
- 0 ¼ cupfresh coriander leaves
chopped, for garnish
- 6 piecesnaan bread
Instructions
Heat oil in a large heavy-bottomed pot over medium heat. Add cardamom pods, cinnamon stick, and cloves. Fry for about 1 minute until fragrant.
Add sliced onions and sauté until golden brown, about 10-12 minutes, stirring regularly to avoid burning.
Add ginger and garlic paste. Cook for 2-3 minutes until raw smell disappears.
Add the lamb pieces. Brown the meat on all sides, about 8-10 minutes, stirring occasionally.
Stir in the red chili powder, turmeric, coriander powder, and grated nutmeg. Mix well to coat the meat with spices.
Add yogurt gradually, stirring continuously to prevent curdling. Cook for 5 minutes until oil begins to separate.
Mix the wheat flour paste with a little water until smooth, then add it to the pot. Stir well to thicken the stew.
Pour in 1.5 liters of water and add salt. Bring to a boil, then reduce heat to a low simmer. Cover the pot and let it slow cook for 4 to 5 hours until the meat is very tender and the broth is richly flavored.
About 20 minutes before finishing, stir in garam masala powder. Adjust seasoning to taste.
Remove the whole spices if desired. Garnish with freshly chopped coriander leaves.
Serve hot with warm naan bread and lime or lemon wedges on the side.
