Goat Nihari
Curries 🇵🇰 Pakistani

Goat Nihari

A long, slow, silky goat stew with ginger, fennel and warm spices, thickened with wholemeal flour and finished with fresh ginger and lemon.

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  • Time3 hr 45
  • LevelMedium
  • Costabout £3.80 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

  • 999kcal
  • 15.2gcarbs
  • 4.6gof which sugars
  • 78.5gfat
  • 46.4gsaturates
  • 57.6gprotein
  • 2.6gfibre
  • 5.5gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

5 servings

Ingredients

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Method

  1. 1

    Melt the ghee in a large heavy pot over a medium heat. Fry the onions for 15 minutes, until deep golden brown.

    15 min
  2. 2

    Stir in the grated ginger and garlic for 2 minutes. Add the goat and brown for 8 minutes. Add the chilli powder, turmeric, ground ginger and salt and cook for 2 minutes.

    10 min
  3. 3

    Add the cardamom, cloves, cinnamon, bay and peppercorns and pour in the hot water. Bring to the boil, skim off any scum, then cover and cook on the lowest heat for 2 hours 30 minutes, until the meat is falling off the bone.

    150 min
  4. 4

    Whisk the atta flour with the cold water until smooth. Stir it into the pot in a thin stream and keep stirring for 2 minutes. Simmer for 20 minutes, until the gravy is glossy and silky.

    20 min
  5. 5

    Fish out the whole spices. Stir in the ground fennel and nutmeg and taste for salt. Skim some of the ghee off the top if you like, but leave a little for flavour.

  6. 6

    Serve in deep bowls topped with the ginger matchsticks, green chillies, coriander and lemon wedges, with naan or kulcha to mop up.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.

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