Prepare authentic Pakistani nalli nihari by simmering lamb shanks with homemade nihari masala and aromatics for a comfort meal that’s perfect for special gatherings and cozy dinners at home. Try making nihari with slow-cooked beef shank next!
What is Nalli Nihari?
Nihari, Pakistan’s national dish, is the ultimate meal for any dawat or gathering. Simmer lamb or beef shanks with aromatics and warm spices until the meat is fall-off-the-bone tender. Serve the shanks with the velvety smooth and robustly flavored shorba the meat cooks in– perfect for scooping up with roti, chapati, or sourdough discard naan.
The History of Nihari
‘Nihari’ comes from the Arabic word ‘nahar,’ which means morning. In the past, households would simmer nihari overnight so that the slow-cooked stew would be ready for a hearty breakfast the next day after morning prayer.
As the Mughal empire expanded, recipes for nihari traveled, too, finding their way to Hyderabad, Lahore, and other parts of present-day India, Bangladesh, and Pakistan. Today, nihari is a hallmark of Pakistani cuisine.
Try more Pakistani recipes—chicken salan, karahi gosht, or chicken kaleji.
Key Ingredients
- Nihari Masala: I make my own nihari masala with coriander, ground ginger, red chili powder (cayenne pepper), cumin, turmeric powder, fennel, and kosher salt. Short on time? Use a store-bought nihari spice mix like Shan nihari masala. Start with ¼ of the packet for mild flavor and add more for extra heat. These spice blends are found online or at Asian or Indian grocery stores.
- Lamb or Mutton Shanks: Nalli, the shank cut of mutton or beef, is rich in bone marrow, which adds gelatin and depth to the shorba. Some variations, like paya nihari, also include trotters for even more richness.
- Garnish: Fresh toppings bring the nihari experience to life—I serve it with crispy, caramelized onions, julienned ginger, green chiles, and lemon wedges to create the perfect balance of flavors.
How to Make Nalli Nihari
These images show how to prepare nalli nihari in the Instant Pot, but you can also use the stovetop instructions in the recipe card below.
Step 1: Warm ghee in an Instant Pot on saute mode. Add the onions and sauté until they caramelize and brown, for about 20-25 minutes. Remove half of the onions and set them aside.
Step 2: Stir garlic and ginger into the remaining onions and cook for one minute. Then, add the spices and sauté for 1-2 minutes.
Step 3: Rinse the lamb shanks and transfer them to the Instant Pot. Fry them in saute mode for 2-3 minutes until the color changes. Then, add 4-6 cups of water (enough water to cover the lamb).
Step 4: Let the ingredients come to a boil in saute mode. Secure the lid and set the Instant Pot to manual high pressure for 45 minutes with a 15-minute natural release.
What does natural release mean?
Natural release on the Instant Pot means allowing the pressure inside the pot to gradually decrease on its own after cooking finishes, without manually opening the pressure release valve. This process takes 10–30 minutes, depending on the amount of liquid inside the pot.
As the pressure decreases, the float valve will drop, signaling that it’s safe to open the lid. Natural release is ideal for soups, stews, or liquid-heavy recipes to prevent splattering.
Expert Tips
- Slow-cook the lamb shanks. Set aside plenty of time for the lamb to cook, or speed things up with a pressure cooker or Instant Pot. Lamb or beef shanks need 3-4 hours to become tender, allowing the marrow to release from the bones to naturally thicken and flavor the shorba.
- Control the consistency. I rely on bone marrow (or nalli) to naturally thicken the nihari masala, but if you want a thicker consistency, toast one cup atta flour in a dry skillet. Mix the toasted flour with one cup warm water. Gradually stir the flour mixture into the nihari shorba after the meat cooks to thicken the stew and deepen the signature brown color.
If you enjoy nalli nihari, try more Pakistani recipes!
Serving Suggestions
This savory meal is a popular breakfast dish, but mostly reserved for special occasions like Eid. Garnish nalli nihari with fresh cilantro leaves, chopped green chiles, and ginger. Pair the lamb shank stew with naan, chapati, or roti. A fresh side like kachumber salad adds a bright contrast to the flavorful dish.
What To Do With Leftovers
- Refrigerate: Nihari tastes even better the next day! Store the lamb and shorba in an airtight container for 3-4 days.
- Freeze: Let the dish cool and transfer it to a freezer-safe container or bag. Nalli nihari freezes for 2-3 months.
- Thaw: Defrost the lamb in the refrigerator overnight.
- Reheat: Warm the leftover nihari on the stovetop for the best results.
Frequently Asked Questions
What is the difference between nalli and nihari?
Nalli refers to the bone marrow from the lamb or beef shank that provides the flavor and thickening the dish is known for, whereas nihari is the name given to the whole meal.
Why is it called nalli nihari?
Nalli nihari refers to slow-cooked bone marrow traditionally enjoyed as a morning meal. Nalli means bone marrow, and nihari refers to its early preparation as a breakfast dish.
What is nalli nihari made of?
Nalli nihari is a flavorful stew crafted from lamb or beef shanks filled with nalli. It cooks with spices, sautéed onions, ginger, and garlic. I make ours gluten-free, but the dish often includes a flour slurry for thickening.
Which meat is best for nihari?
It’s common to use lamb or goat in India, and Pakistani nihari often features bone-in lamb, goat, or beef shank.
More Lamb Recipes:
Nalli Nihari
- ½ cup ghee
- 2 large onions, thinly sliced
- 1 inch knob of ginger finely grated
- 2 garlic cloves, minced
- 4 tablespoons coriander powder
- 4 tablespoons ginger powder
- 1½ tablespoon red chili powder
- 1 tablespoon ground cumin
- 3 teaspoons turmeric powder
- 3 teaspoons ground fennel
- 3 teaspoons kosher salt
- 3 pounds lamb shanks
- 4-6 cups water (just enough to cover the shanks)
- 4 -inch knob of ginger, minced
- 1 cup fresh cilantro leaves, finely chopped
- 4 green chilis, finely diced
For the Instant Pot:
- Warm ghee in an Instant Pot on saute mode. Add the onions and sauté until they caramelize and brown, for about 20-25 minutes. Remove half of the onions and set them aside.
- Stir garlic and ginger into the remaining onions and cook for one minute. Then, add the spices and sauté for 1-2 minutes.4 tablespoons coriander powder, 4 tablespoons ginger powder, 1½ tablespoon red chili powder, 1 tablespoon ground cumin, 3 teaspoons turmeric powder, 3 teaspoons ground fennel, 3 teaspoons kosher salt
- Rinse the lamb shanks and transfer them to the Instant Pot. Fry them in saute mode for 2-3 minutes until the color changes. Then, add 4-6 cups of water (enough water to cover the lamb).
- Let the ingredients come to a boil in saute mode. Secure the lid and set the Instant Pot to manual high pressure for 45 minutes with a 15-minute natural release.
- Transfer the lamb shanks to a serving bowl and pour the shorba over and around them. Serve with fresh garnishes, and enjoy!
For the Stovetop:
- Warm ghee in a Dutch oven over medium heat. Add the onions and sauté until they caramelize and brown, for about 20-25 minutes. Remove half of the onions and set them aside.
- Stir garlic and ginger into the remaining onions and cook for one minute. Then, add the spices and sauté for 1-2 minutes.
- Rinse the lamb shanks and transfer them to the Dutch oven. Fry for 2-3 minutes until the color changes. Then, add 4-6 cups of water (enough water to cover the lamb).
- Let the ingredients come to a boil over medium-high heat. Lower the temperature to medium, cover, and cook for 3-4 hours.
- Slow-cook the lamb shanks. Set aside plenty of time for the lamb to cook, or speed things up with a pressure cooker or Instant Pot. Lamb or beef shanks need 3-4 hours to become tender, allowing the marrow to release from the bones to naturally thicken and flavor the shorba.
- Control the consistency. I rely on bone marrow (or nalli) to naturally thicken the nihari masala, but if you want a thicker consistency, toast one cup atta flour in a dry skillet. Mix the toasted flour with one cup warm water. Gradually stir the flour mixture into the nihari shorba after the meat cooks to thicken the stew and deepen the signature brown color.