Main Dishes

Mutton or Beef Nihari Recipe

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Nihari is a tasteful rich meat stew from Pakistani cuisine. Nihari can be made chicken, mutton, beef and even with camel meat however the one we are going to share here is made with beef or mutton meat. Nihari gravy is made thicker with use of flour which is another uniqueness of this special dish. Other specialties of nihari are the spices particularly used in its recipe such as long pepper, fennel seeds, seeds of black cardamom and dried ginger. Nihari is served garnished with julienne ginger

8
Shanks Meat: 1 kg (large pieces)
Bones and Marrow Bones: 1 kg
Ground Garlic: 2 tablespoons
Salt: as per taste
Onions: 2 medium (chopped)
Black Peppercorns: 10 to 12
Red Pepper Powder: 2 tablespoons
Coriander Powder: 2 tablespoons
White Cumin: 1 tablespoon
Fennel Seeds: 1 tablespoon
Cardamom Seeds: 1 teaspoon
Dried Ginger: 1 teaspoon
Pipli: 1 teaspoon
(It is an ingredient of all spice powder like a grey colored round stick)
Yogurt: 1 cup
Flour: 1/2 cup
Lemon: 1
Oil: 1 cup


For Garnishing:
Thin sliced ginger
This sliced green chilies
Chopped green coriander
Diced lemon
Grind fennel seeds, cardamom seeds, dried ginger and pipli and place aside. Add salt, black peppercorns, red pepper, coriander powder, cumin and recently ground spice to yogurt. Pour oil in a pan and fry...
See the full directions on my site
Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV