Nihari
is a popular and flavorful slow-cooked stew, traditionally made with beef or lamb and a mix of aromatic spices. It is a beloved dish in South Asian cuisine, particularly in Pakistan and Northern India. Nihari is often served as a special breakfast item or during special occasions. The slow-cooking process allows the meat to become tender and infused with the rich flavors of the spices.
Ingredients:
- - 1 kg beef (preferably shank portion) or lamb, cut into pieces
- - 2 onions, finely sliced
- - 3-4 tablespoons ghee (clarified butter) or oil
- - 2 tablespoons wheat flour (all-purpose flour can be used as a substitute)
- - 2 tablespoons ginger-garlic paste
- - 2 teaspoons red chili powder (adjust to your spice preference)
- - 1 teaspoon turmeric powder
- - 2 teaspoons coriander powder
- - 1 teaspoon cumin powder
- - 1/2 teaspoon nutmeg powder
- - 1/2 teaspoon mace powder
- - 1/2 teaspoon black pepper powder
- - 1-inch piece of cinnamon stick
- - 4-5 green cardamom pods
- - 4-5 cloves
- - Salt to taste
- - 6 cups water
- - Fresh cilantro leaves and sliced green chilies for garnish
- - Lemon wedges for serving
For the Nihari Spice Mix (Nihari Masala):
- - 1 tablespoon fennel seeds
- - 1 tablespoon cumin seeds
- - 1 tablespoon coriander seeds
- - 1 tablespoon black peppercorns
- - 1 tablespoon dry ginger powder
- - 1 tablespoon dried rose petals (optional but adds a nice aroma)
- - 1 black cardamom pod (seeds only)
Instructions:
1. Dry roast the ingredients for the Nihari Masala (fennel seeds, cumin seeds, coriander seeds, black peppercorns, dry ginger powder, dried rose petals, and black cardamom seeds) in a pan until fragrant. Allow them to cool, and then grind them into a fine powder. This is your Nihari spice mix.
2. In a large, heavy-bottomed pot or a traditional clay pot (if available), heat the ghee or oil over medium heat. Add the sliced onions and cook until they turn golden brown.
3. Add the ginger-garlic paste to the onions and sauté for a couple of minutes until the raw smell disappears.
4. Add the beef or lamb pieces to the pot and sear them until they are browned on all sides.
5. Add the wheat flour to the pot and mix it with the meat and onions. Cook for a few minutes until the flour changes color slightly.
6. Now, add the Nihari spice mix, red chili powder, turmeric powder, coriander powder, cumin powder, nutmeg powder, mace powder, black pepper powder, cinnamon stick, green cardamom pods, and cloves. Stir everything together to coat the meat evenly with the spices.
7. Pour in the water and add salt to taste. Bring the mixture to a boil.
8. Once it starts boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for several hours (3-4 hours) until the meat becomes tender and the flavors meld together. You can also use a slow cooker for this step.
9. Check the seasoning and adjust salt and spices if needed.
10. To serve, garnish the Nihari with fresh cilantro leaves and sliced green chilies. Serve hot with naan, paratha, or rice. Don't forget to add a squeeze of lemon juice over the top before enjoying!
Nihari is best when cooked slowly, allowing the flavors to develop fully. It's a delightful and hearty dish that is sure to impress anyone who tries it!
