Originating in the city of Lahore, Nihari is a slow-cooked meat stew that has become a staple of Sunday mornings and special occasions.
What sets Nihari apart is the careful selection and preparation of spices. The spice blend, known as the "Nihari Masala," is a symphony of coriander, cumin, cloves, and more. These spices are dry roasted and ground to perfection, creating the essence of Nihari's rich, aromatic flavor.
Nihari is typically made with beef or mutton, and the meat is simmered for hours until it's fall-off-the-bone tender. The dish is slow-cooked in ghee or oil, allowing the flavors to meld and intensify. It's often said that the longer you cook Nihari, the better it becomes.
One of the most remarkable aspects of Nihari is its adaptability. While the traditional recipe calls for Beef or Pakistani Mutton Nihari, it has also been adapted to Chicken or even vegetarian versions to suit different tastes and dietary preferences.
Nihari is more than just a flavorful stew; it's a symbol of hospitality and celebration in Pakistan. Families gather on lazy Sunday mornings to enjoy this soul-warming dish. It's served with naan or paratha and diners can personalize their Mutton Nihari or Beef Nihari with a squeeze of lemon and a sprinkle of fresh coriander leaves.
Here is a Pakistani Mutton Nihari Recipe for you.
If you like Pakistani dish, here is another mutton recipe for you:
Ingredients of Pakistani Mutton Nihari:
For the Nihari Masala:
- ½-1 tsp of Kashmiri red chili powder
- 1/4 tsp garam masala powder
- 1/8 tsp shah zeera (caraway seeds)
- 1 small black cardamom pod
- 1 inch mace blade
- 1/8 tsp kalonji (nigella seeds)
- A pinch of cane sugar
- 3/4-inch long pepper ( peepli )
- 1/4 tsp fennel seeds (saunf)
- 1/4 tsp ginger powder
- 1/4 tsp onion powder
Required whole spices:
- 1/2 piece of a small star anise
- 1 inch piece cinnamon stick
- 1-2 small bay leaves
- 1 inch cinnamon stick
Required Ground Spices:
- 2-3 whole cloves (powdered)
- 2-3 green cardamom pods (powdered)
- 1/2 tsp fennel seeds (powdered)
- 1/2 tsp paprika powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric
- 1/4-1/2 tsp red chili powder
- 1/4 tsp crushed red chili flakes
- 1/4 tsp black pepper powder
- 1/8 tsp garlic powder (optional)
- A pinch of nutmeg
- 1 tbsp of Nihari Masala (see the ingredients of Nihari masala above. You can use 1/2 tbsp store-bought masala instead)
Ingredients for Nihari Stew:
- 1/3 cup oil
- 1 tbsp ghee or butter
- 1 large thinly sliced onion
- 5-6 crushed garlic cloves
- 3/4 inch piece crushed ginger
- 1/2 tsp salt
- 1/4 cup atta
- 8-10 cups of water
- 500 gms mutton, preferably with bone (you can also use beef to make beef nihari)
Ingredients for Garnishing:
- 1 inch piece ginger, julienned
- Crispy fried onions
- 1 tsp garam masala
- 1 lemon, cut into wedges
- 1/4 bunch fresh chopped cilantro
- 1-2 chopped green chili peppers
Instruction of Making Pakistani Muton Nihari:
- Combine all of the ingredients as mentioned above as " For the Nihari Masala" in a spice grinder and make a powder.
- Heat oil and ghee in a heavy-bottomed pot over medium-high heat.
- Add the whole spices and onion and sauté for 10 minutes or until the onion turns golden. If needed, you can add two 2 tbsp of water.
- Add the garlic and ginger once the water dries up and continue to sauté for 30 seconds.
- Now add mutton and sauté for about 5 minutes or until it changes it's color.
- Lower the heat after 5 minutes and add the powdered spices and salt and sauté for another 20 seconds.
- Now add water and stir well to mix.
- Cover with lid now and raise the heat to high to make it boil.
- Reduce the heat to low/low-medium when Nihari starts boiling and allow to cook for 4-6 hours until the meat is tender and the stew thickens. You may need to add more water if it evaporates too quickly. Make sure to stir occasionally. You can remove the whole spices, if you wish.
- Take out a cup of the Nihari liquid and let cool.
- Place the atta in another small bowl and add the Nihari liquid into it and whisk the Nihari liquid to form a smooth slurry.
- Add this slurry back in to the Nihari pot and stir slowly this to prevent clumps. If the mixture is too thick, add boiling water to reach desired consistency.
- Now cover it again and allow the nihari to simmer for another 30-45 minutes. The consistency of Mutton Nihari should be like a thick soup.
3. Serving of Mutton Nihari:
- Serve the Nihari hot, garnished with fresh coriander leaves, lemon wedges and other garnishing ingredients.
- It is traditionally served with naan or paratha.
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