Nihari has long been a favourite in my household. I didnt grow up eating it, but my husband did and I decided to learn how to make it. Of course like many popular recipes, each family has their own way of preparing Nihari. Traditionally this is slow cooked overnight and in the olden days the women of the household would take turns to stir the pot overnight.
My first try was a Pakistani recipe that was translated for me by my friend Lubna. Since then, Ive eaten Nihari several times both here in Toronto and in India and have tried both the Pakistani and Indian versions.
|For nihari masala:|
|Fennel seeds||1 Tablespoon|
|Cumin seeds||1 Tablespoon|
|Coriander seeds||1 Tablespoon|
|Ginger sticks||2 Inch|
|Red chilli powder||1 Tablespoon|
|For lamb shanks:|
|Oil||1/4 Cup (4 tbs)|
|Ginger garlic paste||4 Tablespoon|
|Lamb shanks||3 (about 3 lbs, approx 1.3 kg)|
|Water||2 Liter (plus extra for mixing all purpose flour)|
|All purpose flour||2 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Black sesame seeds||1 Teaspoon|
|Dried red chillies||4|
|Garnishes||1/2 Cup (8 tbs) (Julienne of Ginger & Garlic, Lime & Lemon wedges, Sliced green Chillies, Fried Onions, coriander)|
1. Prepare the Nihari masala by grinding all the spices together.
2. Heat some oil and saute the ginger and garlic.
3. Add the shanks and all the ground nihari masala and salt.
4. Add a little water if it starts to burn.
5. Coat the shanks in the spices and add the rest of the water, cover and slow cook for 2.5 - 3 hours.
6. Remove the shanks make a flour slurry and thicken the gravy.
7. Prepare the tadka by heating some ghee and saute the cumin and sesame seeds.
8. Add the dried chillies and pour the tadka over the nihari - this is totally optional and not done in many nihari recipes.
9. Serve and enjoy!