Nihari
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The Tale of Nihari
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Nihari, a slow-cooked meat stew traditionally simmered overnight, is generally traced to Mughal-era Delhi in the 18th century, reportedly served to royal households after morning prayers, hence its name from the Arabic "nihar" (morning). After Partition it became especially associated with Karachi and Lahore, where it remains a beloved breakfast dish.
Ingredients
Scale:· 6 servings
- 3 lbs beef shank, bone-in
- 3 tbsp nihari masala spice blend
- 1/4 cup flour, toasted
- 2 onions, sliced and fried until crisp
- 2 tbsp ginger-garlic paste
- 4 tbsp ghee
- Fresh ginger, cilantro, green chilies, and lemon wedges, for garnish
- Salt, to taste
Instructions
- 1Heat ghee and sauté ginger-garlic paste until fragrant.
- 2Add the beef shank and nihari masala, and sear on all sides.
- 3Add water to fully cover the meat, bring to a boil, then reduce heat and simmer very gently, covered, for 3-4 hours until the meat is falling-apart tender.
- 4Whisk the toasted flour with a little water into a smooth slurry.
- 5Stir the slurry into the pot to thicken the stew, simmering another 15-20 minutes.
- 6Season with salt and top with fried onions, fresh ginger, cilantro, and green chilies.
- 7Serve hot with naan and lemon wedges.
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