Recipe of Nihari

 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!