Ingredients
-
1/2
-
-
1
-
1/2
-
1
-
4
-
3
-
1
-
-
2
-
1/2
-
1/2
-
2
-
10
-
2
Directions
Nihari (Pakistani Stew), 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 , I followed the recipe but it didnt turn out well NOT A GOOD RECIPIE
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Steps
|
1
Done
|
Heat Oil in a Heavy Based Pot. |
|
2
Done
|
Add Meat and Fry It a Little. |
|
3
Done
|
Add Salt, Chili Powder, Turmeric, Coriander Powder and Ginger Paste. |
|
4
Done
|
Mix Well. Add a Little Water. |
|
5
Done
|
Dissolve Flour in Half a Cup of Water and Add This to the Meat and Bring to Boil. |
|
6
Done
|
Grind All the Whole Spices ( Spice Mix). |
|
7
Done
|
Put All the Ground Spices in a Fine Cotton Cloth Bundle. |
|
8
Done
|
and Add to Meat. |
|
9
Done
|
or Grind Them Till Powdery Fine and Add Them to the Meat. |
|
10
Done
|
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. |
|
11
Done
|
When Meat Has Softened Remove the Bundle of Spices and Make the Curry Into Desired Consistency. |
|
12
Done
|
to Garnish--Fry Some Onion Slices in a Little Oil Until Golden Brown and Add to Nihari. |
|
13
Done
|
Also Garnish With Fresh Coriander, Ginger and Green Chilies. |
