Aromatic, full of spices and falling off the bone meat stew
Nihari is a Pakistani curry, popular in muslim cuisine served on special occasions. It is a curry made with beef, lamb, goat or even chicken along with an abundance of warm spices. The gravy is perfect for soaking up with breads, naans or rice. It is typically cooked long and slow till the meat is falling off the bone. Typically the cuts of meat used include bones and bone marrow (nalli). Garnished with ginger, lemon and coriander to bring a burst of freshness. See separate post for the Nihari powder masala recipe. With all the warm spices and slow cooked meats, its a hearty winter curry that sticks to your ribs!
Today, Nihari is considered a special occasion dish worth serving at the most important occasions. However, did you know nihari started as a poor man’s food. Yup! During the Mughal reign, only they could afford the choicest cuts of meats. The fatty pieces of boney meats and scraps were sold to the poor. They needed to find a way to cook the meats slow to make it tender and add lots of spices for flavor. This is how nihari was invented. Soon the Mughals got a taste of it and the rest is history!
Nihari is typically made with a large chunk beef roast (no bones) which is best cooked low and slow in the slow cooker over 6+ hours. Goat or lamb shoulder or leg cut in cross slices so that bone is in every piece can also be used. Goat or lamb cut up into smaller pieces is fine as well. cut up chicken can also be used. Depending on the meat and size of pieces, the cooking time varies. Be sure to include bones, my kids fight over the nalli’s (bone marrow)!
It’s not hard to make, but the best of us are afraid to try it. With a few time saving steps, it is possible to learn how to make it at home! Here is a recipe to make using a pressure cooker to save time. It can also be made in a slow cooker or just in a regular pot on the stove, depending on how much time you have. No chopping onions, I highly recommend buying ready made bilisto from the Indian store. Make the powder masala in advance and store it, to save time. Give it a shot.
Makes 4-5 servings
Time: 1 hour
Ingredients:
- 2.5 lbs of red meat (beef, goat or lamb). Cut up in small pieces approx 2″ square.
- 3 tbsp of ginger garlic paste
- 4 tbsp oil
- 2 tsp salt
- 1 tsp red chili powder
- 2 cups of water for cooking meat + 1/2 cup of water for thickening
- 2 tbsp wheat flour (for thickening)
- 3 tbsp Nihari powder masala
- 1 cup fried onions (bilisto)
- Lemon/lime wedges, chopped cilantro and ginger juliennes for garnish
Method:
- In a pressure cooker on medium high heat, add oil, meat, salt, red chili. Stir fry for about 5 mins till the meat is slightly browned on the outside.
- Add adrak lasen paste and stir fry for another min
- Add 2 cups of water, cover the lid and pressure top. Lower the heat to medium low and cook for 45 mins. Let the pressure release before opening. The meat should be fully cooked and falling off the bones. If not done, cover and cook 10 mins longer until done.
- In a blender, blend together the fried onion and flour with 1/2 cup of water. Stir in this thick but smooth paste to the pot.
- Cook until it comes to a boil. Stir gently to avoid breaking up the meat pieces. Add water if the consistency is too thick.
- Nihari curry is ready, serve hot with garnishes, naan, bread or rice.
- Enjoy!
Tips:
- Meats with bones are preferred for this dish as it gives extra meaty flavor to the dish. Especially the bone marrow pieces are a delectable treat.
- If making a large chunk of beef roast, use slow cooker and follow the same steps. Cook 4-6 hours till the meat is fully cooked and then continue the rest of the steps.
- Once you add the flour mixture in step 4 and 5, it has to reach a boil to see how much gravy will thicken. The full thicken power is reached at the boiling point.
- If using chicken cook for only 25 mins in the pressure cooker.
- No pressure cooker? No worries, cook in regular pot on the stove and follow same steps. The cooking process can take up to 2-3 hours.