Name: Slow-Cooked Lamb Nihari with Ginger
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lamb shoulder; 0.5 tsp Ghee; 1 tbsp Whole wheat flour; 1 tsp Ginger paste; 1 tsp Garlic paste; 0.5 tsp Fennel seeds; 0.5 tsp Ground ginger; 0.25 tsp Cayenne pepper; 0.25 tsp Turmeric powder; 1.5 cup Beef bone broth; 1 tbsp Ginger; 1 tbsp Fresh cilantro; 0.5 whole Lemon; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Lamb Nihari with Ginger

Tender lamb shoulder slow-simmered in a velvety, aromatic spice-infused gravy, topped with zesty ginger matchsticks and fresh cilantro.

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NUTRITION

Protein

35.9g

Fat

31.4g

Carbs

15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb shoulder

0.5 tsp Ghee

1 tbsp Whole wheat flour

1 tsp Ginger paste

1 tsp Garlic paste

0.5 tsp Fennel seeds

0.5 tsp Ground ginger

0.25 tsp Cayenne pepper

0.25 tsp Turmeric powder

1.5 cup Beef bone broth

1 tbsp Ginger

1 tbsp Fresh cilantro

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat ghee in a heavy-bottomed pot or slow cooker on sear mode.
2
Season lamb with salt and pepper, then brown the meat on all sides until a deep golden crust forms.
3
Stir in ginger paste, garlic paste, and the dry spice blend of fennel, ground ginger, cayenne, and turmeric, tossing for one minute until fragrant.
4
Whisk the flour into a small amount of cold broth to create a smooth slurry, then add it to the pot with the remaining broth.
5
Cover and simmer on low for 6 to 8 hours until the lamb is fork-tender and the sauce has thickened into a rich gravy.
6
Serve hot, garnished with fresh ginger matchsticks, cilantro, and a bright squeeze of lemon juice.