Nihari (Urdu: نہاری ) is a stew from the Indian subcontinent consisting of slow-cooked meat mainly shank meat of beef along with bone marrow. It can also be made with lamb, mutton or chicken - but with varying cooking durations. It is best served with fresh, hot naan bread. Garnishing is always optional but definitely amps up the taste of Nihari. Some people like to sprinkle garam masala powder as well for an added kick of flavor.
For reference, I've listed the ingredients below. I hope you try this recipe and share your experience in the comment section.. Thank you for watching!!
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** Ingredients for Nihari:
- 2 lbs beef tenderloin/shank, cut into large fist-size pieces
- 1 lb beef bones with marrow
- 1 small onion, sliced thinly
- 1 cup oil
- 2 tablespoons ginger and garlic paste
- 1 teaspoon salt
- 1 packet of ready-to-use Nihari masala
- 4-6 tablespoons all purpose flour (plus 1/4 cup water to mix with)
- 8 cups boiling water
**For Nihari's Garnish:
- 2 inch piece of ginger, julienned
- a handful of cilantro/coriander leaves, chopped
- 2 green chilies, sliced thinly
- 1 lemon, cut into wedges
- 1/4 small onion, sliced thinly
- 1/4 cup oil
- garam masala powder (optional)