Nihari Food

NIHARI (PAKISTANI STEW)

Nihari (Pakistani Stew) image

this is a traditional brunch item from Pakistan -- served with Naan bread. this recipe is simple to put together but needs to cook several hours. i sometimes make it with boneless chicken + add a stock cube to get the stewy taste. if using beef - you can ask for "nihari meat" (its a special cut of meat) at your local Halal butcher shop.

Provided by grapefruit

Categories Stew

Time 5h15m

Yield 1 litre, 3-4 serving(s)

Number Of Ingredients 18

Ingredients

1/2 kg beef
salt
1 teaspoon pepper
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
4 tablespoons oil
3 tablespoons flour
1 teaspoon ginger paste
2 teaspoons fennel seeds
1/2 teaspoon whole black peppercorn
1/2 teaspoon cumin seed
2 small cardamom pods, seeds of
10 cloves
2 whole black cardamom pods
1 cinnamon stick
1 bay leaf
1/4 teaspoon nutmeg
2 teaspoons coriander seeds

Steps:

Heat oil in a heavy based pot.
Add meat and fry it a little.
Add salt, chili powder, turmeric, coriander powder and ginger paste.
Mix well. Add a little water.
Dissolve flour in half a cup of water and add this to the meat and bring to boil.
Grind all the whole spices ( spice mix).
Put all the ground spices in a fine cotton cloth bundle.
and add to meat.
OR grind them till powdery fine and add them to the meat.
Add 3-4 cups of water; cover and leave to tenderize on very low flame. It can take up to 5 - 6 hours if using chicken and more if using beef.
When meat has softened remove the bundle of spices and make the curry into desired consistency.
To Garnish--Fry some onion slices in a little oil until golden brown and add to Nihari.
Also garnish with fresh coriander, ginger and green chilies.

Nutrition Facts : Calories 1327, Fat 137, SaturatedFat 51.5, Cholesterol 165, Sodium 46.5, Carbohydrate 8.5, Fiber 1.6, Sugar 0.1, Protein 15.1

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