Nihari is a flavorful and slow-cooked meat stew that is popular in South Asia, particularly in Pakistan and parts of India. Here's a recipe to make Nihari:
Ingredients:
1 kg meat (beef or lamb, preferably with bone)
4 tablespoons ghee or oil
2 large onions, finely sliced
4-6 cloves of garlic, minced
2-inch piece of ginger, minced
2-3 green chilies, chopped (optional)
2 tablespoons Nihari masala (a spice mix available at South Asian grocery stores)
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
6-8 cups water
2 tablespoons wheat flour or all-purpose flour (optional, for thickening)
For Garnish:
Fresh ginger, julienned
Fresh coriander leaves, chopped
Fresh green chilies, sliced
Lemon wedges
Fried onions (optional)
Instructions:
1. Heat the ghee or oil in a large pot. Add the sliced onions and fry until they are golden brown.
2. Add the minced garlic, ginger, and green chilies. Sauté for a few minutes until fragrant.
3. Add the meat to the pot along with Nihari masala, turmeric powder, red chili powder, and salt. Cook the meat until it is browned.
4. Add water to the pot, making sure the meat is fully submerged. Bring to a boil, then reduce the heat to low and let it simmer for 4-6 hours, stirring occasionally. The longer you cook it, the more tender the meat will become.
5. If you want to thicken the gravy, mix the wheat flour or all-purpose flour with some water to make a smooth paste. Stir this paste into the stew and cook for another 15-20 minutes.
6. Serve the Nihari hot, garnished with fresh ginger, coriander leaves, green chilies, lemon wedges, and fried onions. It is traditionally eaten with naan or roti.
