How a Pakistani Mom's Trick Makes This Lamb Nihari Taste Completely Different
The Golden Balance dives deep into authentic Pakistani Nihari using bone-in lamb shanks, a hand-ground whole-spice masala, and a toasted wheat flour atta to create a rich, velvety broth. The video pairs the slow-cooked stew with homemade garlic naan using yogurt-based dough cooked on a scorching cast iron. A must-watch for anyone serious about South Asian cooking or slow-braised comfort food.
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🧾 Ingredients
- 14 large lamb shanks
- 22 large red onions
- 31/3 cup neutral oil
- 410 cloves garlic
- 52 inches ginger, peeled
- 61-2 green chilis
- 71 tbsp Kashmiri red chili powder
- 81 tbsp turmeric
- 910-12 cardamom cloves
- 108 cloves
- 111 tbsp black peppercorns
- 121 cinnamon stick
- 132 bay leaves
- 142 tsp fennel seed
- 152 tsp coriander seed
- 162 tsp caraway seeds
- 171 tsp mace (optional)
- 183-4 cloves black cardamom (optional)
- 191 tsp allspice berries (optional)
- 20Salt
- 211 cup wheat flour (toasted)
- 221 cup warm water
- 23Lime
- 24Fresh cilantro
- 25Fresh ginger strands
- 262 tsp active dry yeast
- 271 tsp sugar
- 282 tbsp warm water
- 293 cups all-purpose flour
- 301½ cup plain full-fat yogurt
- 312/3 cup warm water
- 32¼ cup olive oil
- 331½ tsp salt
- 344 tbsp butter
- 353 garlic cloves
- 363 tbsp fresh cilantro
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