Nihari is one of most favorite and traditional dishes of every Muslim home. Be it mutton, chicken or beef nihari, it can be relished with any kind of meat. Traditionally nihari made with the bone marrow meat. It’s a deliciously smooth flour based stew with slow cooked mutton and a myriad of spices.
Ingredients
1 Masala
1¼ cup oil
5 lbs veal or beef shank with bone
Salt to taste
3 tsp garam masala powder
3 tsp red chili powder
4 tsp coriander powder
1½ tbls ginger
1½ tbls garlic
1½ tsp turmeric powder
6 tbls white flour
2 medium onions, sliced (1/4 to 1/3 cup oil for frying onions)
2 Nihari Masala Spices
2 sticks pipli (long pepper)
2 ½ tbls coriander seeds
½ tsp mace powder
½ tsp nutmeg powder
2 bay leaves
2 cinnamon sticks
4 black cardamoms
20 cloves
10 green cardamoms
1 tsp cumin seeds
1 tbls black peppercorns
4 tbls fennel seeds
¼ tsp anise seeds
Grind all these to a fine powder
Garnish (chopped)
Fresh cilantro
Fresh green chillies
Ginger
Lemons
Fried onions
Method
1. Heat oil, braise meat evenly on high heat for a few minutes.
2. Add ‘masala 1’ ingredients to the meat, with the exception of flour and onions, and cook on high heat until meat is evenly coated.
3. Pour 10 glasses of water to the meat, dissolve flour in four glasses of water and add to the meat, ensuring that the meat is covered with water, adding more if required and bringing to boil.
4. Add finely powdered ‘nihari masala 2’ to the boiling mix. Lower heat to medium and let the nihari simmer for six to seven hours.
5. Fry onions until golden brown, add to nihari and cook for another 15 to 20 minutes. Garnish and serve with hot naan. Serves 10-12.
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