Nihari (Pakistani Stew)

Name: Nihari (Pakistani Stew)
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; spice mix; 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

19 ingredients

13 steps

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
spice mix
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.