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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Heat oil in a heavy based pot.
2. Add meat and fry it a little.
3. Add salt, chili powder, turmeric, coriander powder and ginger paste.
4. Mix well. Add a little water.
5. Dissolve flour in half a cup of water and add this to the meat and bring to boil.
6. Grind all the whole spices ( spice mix).
7. Put all the ground spices in a fine cotton cloth bundle.
8. and add to meat.
9. OR grind them till powdery fine and add them to the meat.
10. 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. When meat has softened remove the bundle of spices and make the curry into desired consistency.
12. To Garnish-Fry some onion slices in a little oil until golden brown and add to Nihari.
13. Also garnish with fresh coriander, ginger and green chilies.
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