Nihari

 Nihari is a quintessential South Asian dish that has transcended geographical boundaries with its rich, savory flavors and cultural significance. This slow-cooked meat stew, traditionally made with beef or lamb, boasts a deep, aromatic profile thanks to an array of spices and long simmering times. The origins of this dish are said to date back to the Mughal era, and its popularity endures today as a beloved breakfast or brunch option in many households.

In this guide, we will take you through the process of making nihari from scratch, detailing each step to ensure your final product is nothing short of exceptional.

Ingredients

Before we dive into the cooking process, gather the following ingredients:

Meat: 2 pounds of beef shank or lamb shank, cut into large chunks

Onions: 2 medium-sized, finely sliced

Ginger paste: 2 tablespoons

Garlic paste: 2 tablespoons

Yogurt: 1 cup, whisked

Wheat flour: 2 tablespoons, roasted until golden brown

Nihari masala: 2 tablespoons (a blend of ground spices such as fennel seeds, cumin, coriander, cinnamon, black pepper, cloves, and cardamom)

Water: 4 cups, or as needed for desired consistency

Ghee: 4 tablespoons

Salt: to taste

Fresh cilantro: for garnish

Julienned ginger: for garnish

Green chilies: sliced, for garnish

Lemon wedges: for serving

Step-by-Step Recipe

Step 1: Sauté the Onions

Begin by heating 2 tablespoons of ghee in a large, heavy-bottomed pot over medium heat. Add the finely sliced onions and sauté until they turn golden brown and caramelized. This step is crucial for building the foundation of flavor in the nihari.

Step 2: Add the Meat and Spices

Once the onions are caramelized, add the ginger and garlic pastes. Sauté for a minute until fragrant. Add the meat chunks to the pot and cook until they are browned on all sides. Season with salt and the nihari masala, ensuring the meat is well-coated with the spices.

Step 3: Simmer and Slow Cook

Pour the whisked yogurt over the meat, stirring continuously to avoid curdling. Add enough water to cover the meat completely. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the stew cook slowly for 3 to 4 hours. This slow-cooking process is key to achieving tender, succulent meat.

Step 4: Prepare the Thickening Agent

While the nihari is simmering, prepare the thickening agent. In a separate pan, roast the wheat flour over medium heat until it turns a light golden color. Add a little water to create a smooth paste, then set it aside.

Step 5: Thicken the Nihari

Once the meat is tender and the flavors have melded together, add the wheat flour paste to the pot. Stir well to combine, allowing the flour to thicken the stew. Continue to cook for an additional 15-20 minutes to ensure the flour is fully incorporated.

Step 6: Finish with Garnishes

In a small skillet, heat the remaining 2 tablespoons of ghee and pour it over the nihari. This final step enhances the dish's richness. Garnish with fresh cilantro, julienned ginger, and sliced green chilies for a burst of freshness.

Step 7: Serve and Enjoy

Serve the nihari hot with naan or steamed rice, accompanied by lemon wedges for a zesty touch. The stew's deep, complex flavors will undoubtedly leave a lasting impression on your taste buds.

In summary, crafting a perfect nihari requires patience and careful attention to detail. However, the reward is an exquisitely flavorful dish that can be savored with friends and family.