Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Chandigarh · Lunch

Nihari (Slow-Cooked Meat Curry)

Traditional 18. Nihari recipe

🧺 Ingredients

• Beef or lamb (cubed, 1-inch): 600g
• Onions (sliced): 150g
• Ginger (minced): 1.5 tbsp
• Garlic (minced): 1.5 tbsp
• Yogurt: 100ml
• Oil: 4 tbsp
• Red chilli powder: 2 tsp
• Turmeric: ½ tsp
• Coriander powder: 1.5 tsp
• Cumin powder: 1 tsp
• Garam masala: 1 tsp
• Cinnamon: 1 (small piece)
• Bay leaves: 2
• Green cardamom: 4 (crushed)
• Salt: to taste
• Water: 800ml
• Coriander leaves: 2 tbsp
• Ginger (julienned): 1 tbsp

👩‍🍳 How to make Nihari

1. Heat oil at 160°C. Add 1/3 of onions, fry until deep golden. Remove (reserve for topping).
2. Add remaining onions, sauté 4 mins. Add ginger, garlic, cook 2 mins.
3. Add meat, sauté 5 mins. Add yogurt, mix well.
4. Add red chilli, turmeric, coriander, cumin, cook 2 mins.
5. Add cinnamon, bay leaves, cardamom. Add water, salt.
6. Bring to boil, cover, reduce heat to low (120°C).
7. Cook 40-45 mins until meat is tender. Gravy should be thick.
8. Add garam masala. Top with fried onions, julienned ginger, coriander.
9. ---

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