Nihari - South Asian Recipe

Nihari

🌍 South Asian, Pakistan (Lahore / Delhi) Difficulty: ●●●○○

Nihari means "morning" — it was served at dawn to Mughal emperor Aurangzeb's court after Fajr prayers.

Ingredients

• 1 kg beef shank (nihari cut) or mutton
• 6 tbsp oil or ghee
• 3 onions, thinly sliced
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 2 tbsp nihari masala (or: 1 tsp each fennel, coriander, red chili; ½ tsp each cumin, cardamom, clove, cinnamon, black pepper)
• 1 tbsp whole wheat flour
• 1 tsp turmeric
• 1.5 L water or bone broth
• Salt to taste

Method

1. Heating — Heat oil; fry sliced onions until deep brown. Remove half for garnish.
2. Adding — Add ginger and garlic paste; cook 2 min.
3. Adding — Add nihari masala and turmeric; cook 3 min.
4. Adding — Add meat; brown on all sides.
5. Adding — Add water or broth. Bring to boil, then reduce to very low heat. Simmer 4–5 hours (or pressure cook 1.5 hours) until meat falls off bone.
6. Mixing — Mix flour with 3 tbsp water; stir into broth to thicken. Simmer 15 min.
7. Serving — Serve in bowls topped with all garnishes. Eat with naan for breakfast.

Tags: beef shank or mutton, oil or ghee, onions, ginger paste, garlic paste · Source: Brittani's Almanac