- September 2016
- Serves 4-6
- Hands-on time 35 min, simmering time 25-30 min
Naved Nasir’s family recipe for traditional Nihari curry combines lamb, cardamom, fresh ginger and turmeric to make a rich dish that’s bursting with Indian flavours.
- 41.1g (13.6g saturated)
- 11.1g (7.1g sugars)
Lamb leg can be tough if it’s even slightly overcooked. Diced lamb shoulder is a good alternative but will need longer cooking. Simmer it in the sauce for about 2 hours (you may need to add extra water) in step 2 until tender.
Make up to 24 hours ahead, chill, then gently reheat and scatter over the fresh herbs. Freeze for up to 3 months, then defrost before reheating as above.
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