Nihari

Here's a simple recipe of delicious Nihari

Ingredients

For the Nihari Masala

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon fennel seeds

1 teaspoon cinnamon sticks

2-3 green cardamom pods

2-3 cloves

1 teaspoon black peppercorns

1 teaspoon turmeric powder

1 teaspoon red chili powder

Salt, to taste

For the Nihari

1 pound lamb or beef shank, cut into 2-inch pieces

2 medium onions, chopped

2-3 cloves garlic, minced

2 medium tomatoes, diced

1 tablespoon ginger paste

2 tablespoons ghee or oil

2 tablespoons bone marrow (optional)

2 cups beef broth

2 cups water

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions

Make the Nihari Masala: Dry roast the coriander seeds, cumin seeds, fennel seeds, cinnamon sticks, cardamom pods, cloves, and black peppercorns in a pan over medium heat until fragrant. Let cool, then grind into a fine powder using a spice grinder or mortar and pestle. Mix in the turmeric powder, red chili powder, and salt.

Brown the meat: Heat 1 tablespoon of ghee or oil in a large pot over medium-high heat. Add the lamb or beef pieces and cook until browned on all sides, about 5-7 minutes. Remove the browned meat from the pot and set aside.

Sauté the onions: Reduce the heat to medium and add the remaining 1 tablespoon of ghee or oil to the pot. Add the chopped onions and cook, stirring occasionally, until they're lightly browned and caramelized, about 8-10 minutes.

Add the ginger, garlic, and spices: Add the minced garlic and ginger paste to the pot and cook for 1 minute, stirring constantly. Stir in the Nihari Masala powder and cook for another minute.

Add the tomatoes, broth, and water: Add the diced tomatoes, beef broth, and water to the pot. Stir to combine, then add the browned meat back to the pot.

Simmer the Nihari: Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours, or until the meat is tender and falls apart easily.

Add the bone marrow (optional): If using bone marrow, stir it in during the last 30 minutes of cooking.

Serve: Serve the Nihari hot, garnished with fresh cilantro, and accompanied by lemon wedges.

Tips and Variations

Use lamb or beef shank for a more authentic flavor and texture.

Adjust the amount of chili powder to suit your desired level of spiciness.

Add potatoes, carrots, or other vegetables to the Nihari for added flavor and nutrition.

Serve with naan, roti, or rice for a filling meal.

Experiment with different spice blends, such as cumin powder or garam masala, to create unique variations.