Nihari is a traditional Indian and Pakistani dish known for its rich and spicy flavors. It is typically made with slow-cooked meat, bone marrow, and a blend of spices, creating a hearty and flavorful curry.
Ingredients
- 1 kg Mutton/Lamb (big pieces)
- Half kg bones (with marrow)
- 250 grams ghee or oil
- 50 grams flour (wheat, roasted gram, cornflour)
- 1 medium onion, finely chopped
- 4 teaspoons crushed garlic
- 50 grams Bharat Nihari Paya Masala
Method:
- Cook the Meat: In a large pot, heat ghee and add crushed garlic. Sauté until fragrant. Add the meat pieces and Bharat Nihari Paya Masala mix. Stir well to coat the meat with the spices. Cook for a few minutes until the meat is slightly browned.
- Prepare the Curry Base: Add 6 to 8 glasses of water to the pot, enough to cover the meat. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the meat is tender and starts to fall off the bones.
- Thicken the Gravy: In a small bowl, mix the flour with 1 cup of water to make a smooth paste. Gradually add this paste to the simmering curry, stirring continuously to avoid lumps. This will help thicken the gravy.
- Prepare the Tadka: In a separate small pan, heat a little oil. Add the finely chopped onions and fry until they are golden brown and caramelized. This adds a rich flavor to the dish.
- Finish the Dish: Pour the onion mixture (tadka) over the simmering curry. Stir gently to combine. Continue to simmer the curry for another 20-30 minutes, stirring occasionally, to allow the flavors to meld together and the gravy to thicken.
- Garnish and Serve: Garnish the Nihari with ginger juliennes, chopped coriander, and a squeeze of fresh lime juice. Serve hot with naan or rice.
- Pro tip: Ask for the shin part of the meat. Reduce the water quantity if cooking in pressure cooker. For best results, cook nihari on a coal fire.
