Nihari is a slow-braised beef stew rooted in Mughal Delhi and today regarded as one of Pakistan's national dishes. Its name derives from the Arabic word for “morning”.
Traditionally cooked overnight, it is eaten for breakfast; a thick, spiced sauce of toasted flour and special spices coats the meltingly tender meat.
Servings4
Time240 min
LevelAdvanced
Ingredients
Beef shin or shank★1 kg
Nihari masala (spice blend)★3 tbsp
Wheat flour★3 tbsp
Onions★2
Ginger-garlic paste2 tbsp
Ghee★4 tbsp
Ginger, chilli & coriander (garnish)to serve
★ = available authentic in the Asia Boutique
Preparation
1
Fry the onions golden brown in ghee, add ginger-garlic.
2
Sear the meat and season with nihari masala.
3
Cover with plenty of water and braise very gently for 3 hours.
4
Mix flour with water and stir in to thicken.
5
Garnish with ginger, chilli and coriander, serve with naan.
Make it original
Nihari masala and ghee for real nihari are in the Asia Boutique.
