Nihari

Nihari is a popular and delicious slow-cooked meat stew that is traditionally eaten for breakfast in Pakistan, India, and Bangladesh. Here's a recipe for making nihari:

Ingredients:

• 1 kg beef or lamb shanks
• 1/2 cup oil
• 3-4 onions, sliced
• 2 tbsp ginger garlic paste
• 2-3 tbsp nihari masala (available at most South Asian grocery stores)
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp fennel seed powder
• 1/2 cup flour
• Salt to taste
• Water as needed
• Fresh ginger, chopped
• Fresh coriander leaves, chopped
• Lemon wedges
• Sliced green chili (optional)

Instructions:

1. Heat the oil in a large pot or pressure cooker on medium heat.
2. Add the sliced onions and cook until they turn golden brown, stirring frequently.
3. Add the ginger garlic paste and cook for another minute.
4. Add the meat and cook until browned on all sides.
5. Add the nihari masala, red chili powder, turmeric powder, coriander powder, cumin powder, fennel seed powder, and salt to taste. Mix well and cook for 2-3 minutes.
6. Add enough water to cover the meat and bring to a boil. Reduce the heat to low and let the meat simmer for 3-4 hours, until the meat is tender and falls off the bone. (If using a pressure cooker, cook for 45 minutes to 1 hour.)
7. In a separate bowl, mix the flour with enough water to make a smooth paste. Add this to the pot and stir well. Cook for another 10-15 minutes, stirring occasionally, until the nihari thickens.
8. Garnish with chopped ginger, coriander leaves, lemon wedges, and sliced green chili (if using).
9. Serve hot with naan or bread.