|September 26, 2022


Since its creation in the royal kitchens of the Mughals, the flavorful nihari meat recipe has been a part of their daily breakfast following morning prayers. With its popularity, this classic lamb nihari has transcended the boundaries of region, religion, and even its role as a breakfast dish.

The nihari meat recipe requires a considerable amount of time - around 5 hours - thus making it a preferred choice for celebratory meals such as Eid dinners and other joyous occasions. Nihari is an Indian dish usually cooked with either mutton or goat meat. Nihari is an Indian dish usually cooked with either mutton or goat meat. While nihari lamb shank is the preferred cut, the nihari can also be of chicken, lamb, or beef.

The nihari meat recipe is a sumptuous mutton stew, carefully prepared with a unique blend of spices, and traditionally associated with royal cuisines. It is now widely available in Delhi, Hyderabad, and Lucknow.

The Pakistani dish of nalli nihari mutton is sure to please the taste buds of food lovers from India to Pakistan. Celebrated as the national dish of Pakistan, enjoy the nihari meat recipe in the convenience of your home. For a delicious dinner, serve it alongside freshly baked naan.

To prepare a nihari meat recipe, use Alcoeats nihari masala with other spices and get over your senses only after taking the first bite. This masala will add extra flavor and taste to the traditional style of cooking lamb shank nihari.


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How To Make Indian Nihari Meat

Nihari lamb shank stands out with its aromatic, spicy flavor and delicately tender meat, further garnished with the fragrant addition of ginger and coriander, ensuring a dish to delight every palate.


Slow-cooking a variety of spices in a flour-based stew yields the heavenly delicacy that is nihari mutton. Despite taking approximately 4 hours to prepare, this delightful recipe is quite simple.
Print Recipe
  • Serves - 4
  • Preparation Time - 15 Minutes
  • Cooking Time - 5-6 Hours


  • 500 gms - Mutton
  • 3 Tbsp - Ghee
  • 2 - Medium onions
  • 2 Tbsp - Ginger-garlic paste
  • To Taste - Salt
  • 2 Tsp - Coriander powder
  • ½ Tsp - Turmeric Powder
  • 2 Tbsp- Red chili powder
  • 2 Tbsp- Wheat flour
  • 2 Tbsp - Alcoeats Nihari Masala
  • 1 inch - Ginger
  • 1 Cup - Coriander leaves
  • 1 Tbsp - Lime juice


  • In a deep bottom stock pot, heat Ghee or Oil; Ghee makes the dish more flavourful. When hot, toss the sliced onions and fry until they become golden brown.
  • After adding mutton, ginger-garlic paste, coriander, red chili powder, and turmeric powder with a dash of salt, mix everything to coat the meat in ghee and seasonings. Sauté for five minutes.
  • To make nihari, combine the Alcoeats nihari masala with 6 cups of water and blend until combined. Cover the pot and simmer over low heat for approximately 4 hours, frequently checking the meat is cooked. You will know the dish is ready when it shatters when pressed with a wooden spoon.
  • Combine wheat flour with half a cup of water until there are no more clumps, then add it to the sauce. Stir thoroughly to combine and simmer for 10-15 minutes until the sauce has thickened.
  • To complete the dish, add a bit of lime juice and adorn it with strips of ginger and freshly chopped coriander. Serve warm.
  • Also, try this recipe for beef nalli nihari and beef shank nihari.

Summing Up On Indian Nihari Meat Recipe

Those who savor great flavors from India to Pakistan are sure to delight in the delicious Pakistani delicacy of nalli nihari mutton. Acclaimed as the national dish of Pakistan, one can relish this exquisite nihari lamb shank in the comfort of their home. For a delectable dinner, serve it with freshly prepared naan or kulcha. 

Cook up a memorable lamb nihari with Alcoeats nihari masala - a delightful blend of spices to tantalize your tastebuds with every bite. The extra flavor of the masala will add a unique twist to your traditional lamb shank nihari. Don’t wait further, and grab Alcoeats Nihari Masala now.


What masala Pakistanis use to make Nihari?
What type of meat is typically used to make Nihari?
What are there in Nihari Masala?
What is the origin of the word Nalli in Nihari?
What is called mutton Nalli?

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