Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Punjab · Dinner

Nihari (Slow-cooked Meat Stew)

Traditional 15. Nihari recipe

🧺 Ingredients

• Beef/lamb (cut in large chunks): 600g
• Oil: 30ml
• Onion (sliced): 250g
• Tomatoes: 200g
• Ginger (sliced): 20g
• Garlic (sliced): 8 cloves
• Red chili powder: 5g
• Coriander powder: 4g
• Garam masala: 4g
• Turmeric: 2g
• Salt: 5g
• Cinnamon stick: 1 (5cm)
• Cardamom pods: 4
• Cloves: 3
• Water: 1000ml
• Coriander leaves: 20g

👩‍🍳 How to make Nihari

1. Heat oil to 190°C, add onions, fry 10 minutes until deep brown (170°C for final stages)
2. Remove half onions, keep aside for garnish
3. Add ginger-garlic to remaining onions, cook 3 minutes
4. Add meat chunks, cook 10 minutes on high heat until browned
5. Add tomato puree, cook 5 minutes
6. Add all spices, stir well
7. Pour water, add whole spices (cinnamon, cardamom, cloves)
8. Bring to boil (95°C), reduce to low simmer (150°C)
9. Pressure cook 40 minutes on high, or simmer 90 minutes until meat is very tender
10. Check meat shreds easily
11. Cook uncovered on low heat for final 15 minutes to reduce gravy
12. Visual: thick, dark brown stew; Aroma: slow-cooked meat spices
13. Garnish with reserved onions and coriander
14. Serve hot for breakfast or dinner

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