Nihari
Nihari is a slow-cooked meat stew, usually made with beef or lamb, popular in India, Bangladesh, and Pakistan. It is cooked overnight to bring out the rich, spicy flavors and tenderize the meat.
Ingredients - Serves 6
- Lemon wedges - For serving
- Fresh coriander leaves - For garnish
- Water - 8 cups
- Wheat flour - 2 tablespoons
- Ghee - 4 tablespoons
- Salt - To taste
- Nihari masala - 3 tablespoons
- Ginger - 1 inch piece, minced
- Garlic - 6 cloves, minced
- Onions - 2, finely chopped
- Beef shank - 1 kg
Let's Get Started
- Heat the ghee in a large pot over medium heat.
- Add the onions and cook until they are golden brown.
- Add the garlic and ginger and cook for a few more minutes.
- Add the beef shank and cook until it is browned on all sides.
- Add the Nihari masala and salt and mix well.
- Add the water and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 6-8 hours.
- Mix the wheat flour with a little water to make a smooth paste. Add this to the pot and cook for another 30 minutes.
- Garnish with fresh coriander leaves and serve hot with naan bread and lemon wedges.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Calories: 500
- Fat: 20g
- Carbs: 30g
- Protein: 40g
- Sodium: 1500mg
- Sugar: 5g
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