Iftar Delights: Pakistan’s Nihari Gosht

We’re down to the last week of Ramadan. How was your experience so far this Holy Season? Indeed, everyone deserves a pat on the back for their full-time, month-long commitment to fasting, praying, and self-reflection.

Apart from the gifts and festivities, another thing we’re looking forward to this coming Eid is the full spread of mouth watering dishes waiting for us at the lunch table. If you’re still planning your menu for Eid, here’s a popular Muslim dish that’s easy to prepare and truly delectable. Hailing from the royal kitchens of the Mughal Empire, Nihari Gosht consists of slow-cooked lamb or mutton meat flavored with a wide variety of spices. One whiff of its flavorful aroma and you’ll understand why this is a mainstay in every Eid feast! Another fun fact: it’s widely regarded as Pakistan’s main dish! Here’s the recipe for Nihari Gosht.


Nihari Gosht RecipeNihari Gosht Recipe

Serves 6


Ingredients for Nihari Gosht:


1 kg lamb or mutton meat

2 tbsp refined oil

3-4 green cardamoms

1 tsp whole cinnamon

2 black cardamoms

2-3 bay leaves

1 tsp turmeric powder

1/4 cup water

1 tsp ginger-garlic paste

1 tsp coriander powder

1 tsp red chilli powder

1 tsp garlic (ground), fried

1 tsp onion (ground), fried

3 tbsp yogurt (beaten)

2 tsp gulab jal

2 tsp garam masala

1/2 tsp nutmeg-cardamom powder

1/2 tsp saffron, soaked

to taste Salt

Few drops of Ittar

Wheat dough (for dum)

Fresh coriander and julienned ginger (for garnish)




  1. Heat oil in a pan and add the green cardamom, cinnamon, cloves, black cardamom, and bay leaves.
  2. Add the meat and saute until lightly fried.
  3. Add salt and turmeric. Mix well.
  4. Pour in the water and cover the pan.
  5. When it starts boiling, add the ginger- garlic paste, coriander powder, red chilli, garlic paste, and onion paste. Mix well.
  6. Add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron.
  7. Cover and cook for 2-3 minutes.
  8. Transfer the meat in a heavy bottom pan and strain the gravy.
  9. Add a few drops of itar and cover the pan.
  10. Seal it with the wheat dough and cook over slow fire.
  11. The dish is done once the gravy has thickened. Garnish with fresh coriander and ginger juliennes.
  12. Serve with naan, paratha, or rice. Yum!

Missed our older Iftar recipes? Check out the blog for more mouth watering recipes.

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