Pakistani Slow-Cooked Lamb Stew

The Pakistani recipe for dumbay ki nihari uses a home-blended garam masala for its defining sweet-spicy-bitter flavor profile. Nihari is derived from the Arabic word nahaar, or “day,” which makes sense considering the long, slow cooking required to tenderize the meat and coax the thickening agents from the lamb bones. The result is a robust stew brightened with cilantro, ginger, citrus, and chile.