Nihari

What is Nihari?

Nihari is a popular Pakistani and Indian dish that originated from the Mughal Empire. It’s a rich and flavorful slow-cooked lamb or goat curry made with a mixture of spices, herbs, and nuts. The name “Nihari” literally means “to cook until the meat falls apart,” which refers to its tenderizing cooking process. This hearty dish is typically served on special occasions and is often paired with naan bread, rice, or roti.

Recipe: Nihari (Slow-Cooked Lamb Curry)

Ingredients:

For the curry paste:

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 4-5 whole cloves
• 2 cardamom pods, crushed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon red chili powder (optional)
• Salt, to taste

For the lamb and cooking liquid:

• 500 grams lamb or goat meat (shoulder or neck), cut into small pieces
• 2 tablespoons ghee or vegetable oil
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1 cup yogurt
• 1 cup water
• 1 tablespoon lemon juice
• 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water

Instructions:

1. Make the curry paste: Dry roast the coriander seeds, cumin seeds, fennel seeds, and cloves in a small pan over medium heat until fragrant. Let cool, then grind into a fine powder using a spice grinder or mortar and pestle.
2. Prepare the lamb: In a large bowl, mix together the lamb pieces, ghee or oil, chopped onions, minced garlic, yogurt, water, lemon juice, saffron (with its soaking liquid), and salt.
3. Cook the Nihari: Heat 1 tablespoon of oil in a large Dutch oven or heavy pot over medium heat. Add the lamb mixture and cook until browned on all sides, about 10 minutes.
4. Add the curry paste and spices: Stir in the prepared curry paste, ground spices (from step 1), and 1 cup of water. Bring to a boil, then reduce the heat to low and simmer for 2 hours or overnight.
5. Finish the dish: Add more water if needed, to achieve your desired consistency. Simmer for an additional 30 minutes to allow the flavors to meld together. Serve hot with naan bread, rice, or roti.

Tips and Variations:

• Traditionally, Nihari is cooked in a tandoor or clay oven, which gives it a unique flavor. If you have access to a tandoor or can use an outdoor grill, feel free to cook the lamb and curry paste together.
• You can adjust the level of spiciness to your liking by adding more red chili powder or using hotter peppers.
• To make Nihari with goat meat, follow the same recipe but adjust the cooking time according to the tenderness of the meat.

Enjoy your delicious and slow-cooked Nihari!

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