Pakistani Slow-Cooked Lamb Stew (Dumbay ki Nihari)

Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari)

Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari)

A rich, spicy stew topped with bright cilantro leaves, a squeeze of citrus, and thin-sliced hot chiles, nihari is the ultimate comfort food. Get the recipe for Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari) »

A rich, spicy stew topped with bright cilantro leaves, a squeeze of citrus, and thin-sliced hot chiles, nihari is the ultimate comfort food for home cook and Lahore native Zainab Shah, whose mother makes this dish for her and her family. The dish's name is derived from the Arabic word nahaar, or "day", which makes sense considering the long, slow cooking required to coax the rich marrow out of the lamb bones. This recipe first appeared in our November 2014 issue with the story Loving Spoonful.

Find this recipe in our cookbook, SAVEUR: Soups and Stews