I was given this recipe by my mother's friend, Khanam Aunty. At the time, I had started cooking so Khanam Aunty gave me a simplified version of this otherwise rather complex dish. I first served it in Abu Dhabi to my husband, before making it part of entertainment menu. Nihari is a favorite family meal; my daughters love combining it with rice; my son & husband prefer it with naan; my daughter in law saves a portion to enjoy for breakfast.
Generally, Nihari is shin meat of goat or cow, but chicken & mutton can also be used.
Serves: 5-6
Ingredients:
Meat (chicken/mutton/beef): 1kg
Oil: 3Tbsp
Onion: 1; medium; blend into paste
Garlic Paste: 1tsp
Ginger Paste: 1tsp
Turmeric: 1tsp
Cayenne Pepper: 2tsp
Flour: 4Tbsp
Carom Seeds: 0.5tsp
Cumin Seeds: 2tsp
Aniseeds: 2tsp
Bay Leaves: 3
Ginger: 1Tbsp; coarsely chopped
Black Cardamoms: 5
Cloves: 6
Peppercorn: 10
Cinnamon Sticks: 3
Salt: to taste
Served as condiment:
Fresh Cilantro: 2Tbsp; finely chopped (for garnish & serve on side)
Green Chilies: 5-6; chopped
Lemon: 3-4; cut into wedges
Onion: 1; small; chopped & fried golden
Directions:
1. Heat oil in a pan. When oil is hot, remove from fire & add in turmeric, cayenne pepper & meat. Cover & put back on medium-low flame. Cook for 10 minutes.
2. Add in onion, garlic & ginger paste. Stir to combine. Fry for 5-10 minutes on medium-low flame.
3. Lower flame & 4-5 cups of water. Allow to cook.
4. In a frying pan, dry roast 1tsp aniseeds, 0.5tsp carom, 1tsp cumin seeds, 10 peppercorns, 6 cloves, 2 black cardamoms & 1 cinnamon stick. Grind to a fine powder.
5. In same frying pan, roast the flour to a light brown color.
6. When meat curry is boiling, sift in the flour. Stir well on low flame.
7. In a muslin cloth, add the chopped ginger, remaining cardamoms, cinnamon sticks, aniseeds, cumin, bay leaves & salt. Tie the cloth & put in meat curry.
8. When meat is tender, add in dry roasted, ground spices (from step 4). Stir & remove from fire.
9. Garnish with cilantro, chilies & fried onions.
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