Nihari is a stew consisting of slow-cooked meat mainly beef,lamb or mutton along with bone marrow. It’s cooked overnight and had as breakfast in the morning.
Nihari either originated in Old Delhi in the late 18th century during the last throes of the Mughal Empire or in the royal kitchens of Awadh, in modern day Lucknow, Uttar Pradesh, India.
Dry roast all the spices listed in the nihari masala.
Grind to fine powder.
Slice the onions into thin slices.
Add ghee to a pan and cook down the onion till brown and caramelized.
Add the onions to slow cooker.
In the same pan add another teaspoon of ghee and brown the meat from all sides.
Move the lamb to the slow cooker.
Add 1 cup water and the spice mix.
Now add fried onion and salt.
Close the lid of slow cooker and put it on low.
Cook overnight for 8-9 hours.
Roast the wheat flour and dissolve it in half cup water till no lumps are left.
Add this to the nihari and cook till it thickens.
Top the nihari with thin julienne slices of ginger, chopped coriander,lemon juice and serve with naan or bread.
Chewey Chewbacca
March 23, 2018 @ 5:07 pm
🙂