Here's a simple recipe for Karachi-Style Nihari:
Ingredients:
- 1 kg beef shank or mutton, cut into small pieces
- ½ cup ghee or oil
- 2 large onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger paste
- 4-5 cups water or beef stock
- 2 tablespoons wheat flour (for thickening)
- Nihari Masala:
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 teaspoon black peppercorns
- 4-5 green cardamoms
- 2 black cardamoms
- 1-inch cinnamon stick
- 4-5 cloves
- 1 bay leaf
- ½ teaspoon nutmeg powder
- ½ teaspoon mace powder
- 1 tablespoon red chili powder
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon dry ginger powder
- Salt, to taste
Instructions:
1. Prepare the Nihari Masala: Dry roast the spices and grind them into a fine powder. Mix with nutmeg, mace, red chili powder, Kashmiri chili, turmeric, dry ginger, and salt.
2. Cook the Meat: Heat oil in a pan, add sliced onions, and cook until golden brown. Add ginger-garlic paste, beef, and Nihari masala. Cook until the meat is tender.
3. Thicken the Gravy: Mix wheat flour with water and add it to the Nihari. Cook for another 10-15 minutes.
4. Finishing Touches: Squeeze fresh lemon juice into the Nihari. Garnish with julienned ginger, chopped green chilies, and fresh coriander.
Tips:
- Slow cooking enhances the depth of flavor, so be patient and let it simmer.
- Beef shank is ideal for Nihari due to its rich marrow and gelatin, giving the gravy a silky texture.
- Serve hot with naan or fresh tandoori roti
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