Nihari is a Pakistani stew, richly flavored with spices, cooked long and slow to render fork-tender meat, and topped with ginger, herbs, and citrus. The root of the word, Nahar, means morning in Arabic because the dish was traditionally cooked all night long and eaten during the early and cool waking hours of the morning.
45MINS
$9.72
Ingredients
Servings
4
Masala - Whole Spices
5
Green Cardamom Pods
3
Black Cardamom
1 Tbsp
Cumin Seeds
1 Tbsp
1 1/2 Tbsp
Whole Coriander Seeds
1 tsp
1/2 tsp
Whole Clove
1/3
Whole Nutmeg
or A Pinch of Ground Nutmeg
1/2
Cinnamon Stick
or 1/4 tsp Ground Cinnamon
1 pinch
Ground Mace
Masala - Ground Spices
1/2 Tbsp
1 tsp
1/2 tsp
Cayenne Pepper
Nihari
1/4 cup
Canola Oil
or Other Neutral Oil
2
1/2 Tbsp
Garlic Paste
1/2 Tbsp
2 lb
Eye of Round Beef Roasts
cut into 8 pieces
7 cups
Water
2 Tbsp
Garnishes
1 bunch
4
Green Chili Peppers, thinly sliced
optional
1 in
4
to taste
Naans
Nutrition Per Serving
VIEW ALL
Calories
609
Fat
25.3 g
Protein
70.3 g
Carbs
21.2 g