This slow cooked Pakistani stew is deeply rich and satisfying.
1⁄2 kg beef
1 teaspoon pepper
1⁄2 teaspoon turmeric powder
1 teaspoon coriander powder
4 tablespoons oil
3 tablespoons flour
1 teaspoon ginger paste
2 teaspoons fennel seeds
1⁄2 teaspoon whole black peppercorn
1⁄2 teaspoon cumin seed
2 small cardamom pods, seeds of
2 whole black cardamom pods
1 cinnamon stick
1 bay leaf
1⁄4 teaspoon nutmeg
2 teaspoons coriander seeds
Heat oil in a heavy based pot.
Add meat and fry it a little.
Add salt, chili powder, turmeric, coriander powder and ginger paste.
Mix well. Add a little water.
Dissolve flour in half a cup of water and add this to the meat and bring to boil.
Grind all the whole spices ( spice mix).
Put all the ground spices in a fine cotton cloth bundle.
and add to meat.
OR grind them till powdery fine and add them to the meat.
Add 3-4 cups of water; cover and leave to tenderize on very low flame. It can take up to 5 – 6 hours if using chicken and more if using beef.
When meat has softened remove the bundle of spices and make the curry into desired consistency.
To Garnish–Fry some onion slices in a little oil until golden brown and add to Nihari.
Also garnish with fresh coriander, ginger and green chilies.
Original recipe found here: