NIHARI (PAKISTANI STEW)
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.
Provided by grapefruit
Categories Stew
Time 5h15m
Yield 1 litre, 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a heavy based pot.
- Add meat and fry it a little.
- Add salt, chili powder, turmeric, coriander powder and ginger paste.
- Mix well. Add a little water.
- Dissolve flour in half a cup of water and add this to the meat and bring to boil.
- Grind all the whole spices ( spice mix).
- Put all the ground spices in a fine cotton cloth bundle.
- and add to meat.
- OR grind them till powdery fine and add them to the meat.
- 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.
- When meat has softened remove the bundle of spices and make the curry into desired consistency.
- To Garnish--Fry some onion slices in a little oil until golden brown and add to Nihari.
- Also garnish with fresh coriander, ginger and green chilies.
Nutrition Facts : Calories 1327, Fat 137, SaturatedFat 51.5, Cholesterol 165, Sodium 46.5, Carbohydrate 8.5, Fiber 1.6, Sugar 0.1, Protein 15.1
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