Nihari (slow-cooked meat stew)
Nahari is a rich, slow-cooked South Asian stew made with tender meat, aromatic spices, and a thick, flavorful gravy. Traditionally eaten for breakfast with naan, it is usually garnished with fresh ginger, coriander, green chilies, and a squeeze of lemon. Nihari can be serve with naan or bread
🥩 Ingredients
500 g beef or mutton
3 tbsp cooking oil or ghee
1 large onion, sliced
1 tbsp ginger-garlic paste
2–3 tbsp nihari masala
2 tbsp wheat flour (atta)
4–5 cups water
Salt to taste
1–2 green chilies
Fresh ginger, julienned
Fresh coriander
Lemon wedges
👨🍳 Method
Heat oil/ghee in a heavy pot and fry the onions until golden.
Add ginger-garlic paste and cook for about a minute.
Add the meat and sear it until lightly browned.
Add nihari masala and salt, then mix well.
Pour in the water and bring it to a boil.
Cover and cook on low heat for 2–3 hours, until the meat becomes very tender.
Mix the wheat flour with a little water to make a smooth slurry.
Slowly add it to the nihari while stirring to thicken the gravy.
Simmer for another 10–15 minutes.
Garnish with ginger, coriander, green chilies, and lemon.