Beef Nihari Recipe popular in India Pakistan The word Nihari from the Arabic word Nahar which means morning Nihari is a healthy beef stew for winter hot slow-cooked beef stew with an aromatic flavor
Traditionally Nihari was cooked all night and then served to the Naan bread paratha of Delhi in breakfast after the morning prayers.
Which part of the meat is used for nihari?
Nihari stew that includes bone marrow. and the best choice part for lamb shank. It makes a soft tender, juicy, mouth-watering part.
Nihari Spices
Nihari is a smooth flour-based stew with slow-cooked mutton or lamb and an aromatic of spices. … To get the best flavor, the Lamb or mutton is cooked on very low heat for up to 4 to 6 hours.
Beef Nihari Recipe
- In a presser, the cooker adds oil, once oil hot add chopped onion fry until the light pink color.
- Add ginger paste saute for 1 min, then add all lamb pieces mix again saute 2 min high flame.
- Now add all spices powder mix again saute for 2 min.
- Add 5 to 6 glass water mix, and pressure cook 30 min medium flame.
- After 30 min the meat is fully soft tender.
- Now I make a gravy to thicken the paste.
- 4 tbsp flour adds one cup of water to make a smooth paste.
- Add this thicken the mixture, on lamb curry and mix well just cook 10 min.
- once nihari gravy is thickened is ready to serve sliced lemon, Julian cut ginger.
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Beef Nihari Recipe
Beef Nihari Recipe popular in India, Pakistan. Nihari is a healthy beef stew that is great for fall/winter months. the meat is so tender it falls off the bone. hot slow-cooked beef stew with an aromatic flavor.
Ingredients
- 2 kg Lamb shank with bone
- 2 onion chopped
- 2 tbsp ginger paste
- 5 to 6 dry red chilis
- 6 to 7 whole black pepper
- 1 tsp whole cumin seeds
- 2 whole black cardamons
- 3 whole green cardamons
- 3 cloves
- 1 stick cinnamons
- 2 tbsp red chili powder
- 2 tbsp coriander powder
- 1/4 cup oil
- 1 tbsp salt
FOR GRAVY THICKNESS
- 4 tbsp flour
- 1 cup water
Instructions
- In a presser, cooker add oil, once oil hot add chopped onion fry until light pink color
- Add ginger paste saute 1 min, then add all lamb pieces mix again saute 2 min high flame.
- Now add all spices powder mix again saute 2 min.
- Add 5 to 6 glass water mix, and pressure cook 30 min medium flame.
- After 30 min meat is fully soft tender.
- Now I make a gravy thicken paste.
- 4 tbsp flour add one cup water make a smooth paste.
- Add this thicken mixture, on lamb curry and mix well just cook 10 min.
- once nihari gravy is thickened is ready to serve sliced lemon, Julian cut ginger.
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benazir's kitchen
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Beef Nihari Recipe
