Nalli Nihari (Slow Cooked Lamb Shank Stew)
Lamb shanks simmered for hours in fennel, ginger and black pepper until the gravy is glossy and the meat falls off the bone.
- Time3 hr 30
- LevelMedium
- Costabout £1.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat half the oil in a large heavy pot over a high heat. Brown the lamb on all sides in batches, about 10 minutes in total, then lift it out onto a plate.
10 min - 2
Add the rest of the oil and the onions to the pot. Cook over a medium heat for 12 minutes, stirring often, until deep golden brown.
12 min - 3
Add the grated ginger, garlic, fennel seeds, cardamom, cloves, cinnamon, ground ginger, chilli powder, pepper, turmeric and salt. Stir for 1 minute until it smells wonderful.
- 4
Return the lamb, add the 1500 ml water and bring to the boil. Skim off any grey foam, then cover and simmer on the lowest heat for 2 hours 30 minutes, until the meat is very tender and moves easily on the bone.
150 min - 5
Whisk the chickpea flour with the cold water until smooth. Stir it into the pot and simmer, uncovered, for 20 minutes, stirring now and then, until the gravy is thick and shiny with a layer of red oil on top.
20 min - 6
Taste and add salt if needed. Ladle into bowls and top with the ginger matchsticks, green chillies and coriander. Serve with lemon wedges and naan or rice.
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.