Nihari Recipe

 

Nihari is a rich and flavorful Pakistani dish that is typically made with slow-cooked meat, bone marrow, and a blend of aromatic spices. It is a popular breakfast dish, especially during Ramadan.

Here's a basic recipe for Nihari:

Ingredients:

 * 1 kg beef shank or bone-in beef, cut into large pieces

 * 1 large onion, sliced

 * 4 cloves garlic, minced

 * 1-inch piece ginger, grated

 * 2 green chilies, slit lengthwise (optional)

 * 1 teaspoon cumin seeds

 * 1/2 teaspoon turmeric powder

 * 1/2 teaspoon red chili powder

 * 1/4 teaspoon garam masala

 * 1/4 teaspoon coriander powder

 * 1 teaspoon black peppercorns

 * 1 teaspoon fennel seeds

 * 1 teaspoon cloves

 * 1/2 teaspoon cardamom

 * 1/4 teaspoon nutmeg

 * Salt to taste

 * 3 tablespoons oil

 * Fresh cilantro for garnish

 * Lemon wedges for serving

Instructions:

 * Marinate the meat: In a bowl, combine the beef pieces with turmeric powder, red chili powder, coriander powder, garam masala, salt, and half of the black peppercorns, fennel seeds, cloves, cardamom, and nutmeg. Mix well and marinate for at least 30 minutes.

 * Sauté the onions: Heat oil in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until golden brown.

 * Add aromatics: Add minced garlic, grated ginger, and green chilies (if using) and cook for a minute.

 * Add meat and spices: Add the marinated beef pieces to the pot and cook until they are browned on all sides. Add the remaining black peppercorns, fennel seeds, cloves, cardamom, and nutmeg.

 * Add water and simmer: Add enough water to cover the meat and bring to a boil. Reduce heat to low, cover the pot, and simmer for 2-3 hours, or until the meat is very tender.

 * Skim off fat: Skim off any excess fat from the surface of the stew.

 * Serve: Garnish with fresh cilantro and serve hot with naan or roti. Squeeze lemon wedges over each serving for added tanginess.

Tips:

 * For a richer flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.

 * To make the nihari slightly tangy, add a pinch of amchur powder (dried mango powder) towards the end.

 * You can adjust the amount of spices according to your preference.

 * If you don't have a Dutch oven, you can use a slow cooker.

Enjoy your delicious and authentic Nihari!