Recipe of Nihari

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 Here's a recipe for Nihari, a flavorful and hearty Pakistani stew:

Ingredients:

  • 1 kg beef (preferably shank meat or stewing beef)
  • 2 onions, finely sliced
  • 4-5 cloves garlic, minced
  • 2-inch piece of ginger, minced
  • 1/2 cup cooking oil or ghee
  • 2 tbsp Nihari masala powder (available in stores or homemade, see below)
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp red chili powder (adjust to taste)
  • Salt to taste
  • 6 cups water
  • 2 tbsp plain flour (maida)
  • Fresh coriander leaves and thinly sliced ginger for garnish
  • Lemon wedges
  • Naan or crusty bread for serving

For Nihari Masala:

  • 2 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 1 tsp cloves
  • 1 tsp black cardamom seeds (seeds from 2-3 pods)
  • 2-3 dried bay leaves
  • 1 cinnamon stick (2-inch)
  • 1 nutmeg, grated (optional)
  • 1 tsp turmeric powder

Instructions:

Prepare Nihari Masala (if making from scratch):
  • Dry roast all the whole spices (coriander seeds, fennel seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, cinnamon stick) until fragrant. Cool and grind to a fine powder. Mix in turmeric powder. Set aside.

Cooking the Nihari:

  • Heat oil or ghee in a large, heavy-bottomed pot. Add sliced onions and sauté until golden brown.
  • Add minced garlic and ginger. Sauté for another 2 minutes.
  • Add beef pieces to the pot. Cook on high heat until the meat is browned on all sides.
  • Reduce heat to medium. Add Nihari masala powder, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well with the meat.
  • Pour in water and bring to a boil. Once boiling, reduce heat to low and cover the pot. Let it simmer gently for 2-3 hours, or until the meat is tender and falling apart.

Thickening the Nihari:

  • In a small bowl, mix plain flour with enough water to make a smooth paste (this is called a "slurry").
  • Gradually add the slurry to the simmering Nihari, stirring constantly. This will help thicken the gravy. Cook for another 15-20 minutes until the gravy reaches the desired consistency.

Serve:

  • Garnish Nihari with fresh coriander leaves and thinly sliced ginger.
  • Serve hot with naan or crusty bread, lemon wedges, and additional Nihari masala powder on the side for those who like it spicier.
  • Nihari is traditionally enjoyed for breakfast or as a hearty meal on special occasions. It's rich, aromatic, and full of flavor—a true delight for meat lovers!

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