Recipe Credit~ Umme Hamza
A traditional, spicy, slow cooked stew which originates from Old Delhi, India. The word Nihar originates from the arabic word “Nahar” ( نهار), which means “day”, as it was typically cooked for one whole night & served early morning at sunrise after Fajr prayers due to its energy-boosting properties. It is now regarded as the national dish of Pakistan. Nihaari is also used as a home remedy for Common cold, Rhinorrhea and Fever!
- 1 kg lamb
- 3 medium onions (sliced)
- 1 cup oil
- 1 tbsp ginger garlic paste
- 1 packet shaan Nihari masala
- Salt to taste
- 5 cups water
- 3/4 cup chapatti flour
- A handful of julienne striped ginger
- A handful of fresh coriander (chopped)
- Green chillies to taste (ringed)
- Recite Bismillah.
- In a pot fry onions till pinkish in colour.
- Add meat & ginger garlic. Cook on medium heat.
- Once the water starts to release add 1 Shaan masala packet. Cook on low heat.
- Once oil releases add water & bring to boil on high heat.
- Now allow to cook on low heat for an hour.
- In a bowl using a whisk, mix roti flour with enough water to form a smooth paste.
- Add the paste to the gravy stirring continuously. Add this point if you feel you prefer more flavour then you may also add more shaan nihari masala.
- Allow to simmer on low heat for 1 1/2 hours or till meat is tender.
- Remove meat from the gravy. If you prefer separated meat leave a few pieces in.
- Now whisk the gravy with a hand whisk (not electric) to remove any lumps. (If you are going to let it cook on low heat for few hours you can skip this step)
- Add the meat back to the gravy along with a few slices of ginger & green chillies. Season with salt if needed.
- If you feel the gravy is too thick add more water.
- Bring to a boil, garnish with fresh coriander & serve with hot hot naan. Enjoy!
Tip: We cook our nihaari for a good few hours before point 14 on very low heat, placing a flat skillet (tawi) or a diffuser. This gives it a richer flavour!