Nihari


A meat lover’s delight! Slowed cooked lamb trotters with crisp brown onions, spices and marrow bones. Nihari is a slow-cooked mutton curry. The word Nihar originates from the Arabic word ‘Nahar’ which means ‘day’. It was served to the kings after the morning prayers
Author:Banglar Rannaghor
Cuisine:South Asian
Servings: 4-5
INGREDIENTS 

Nihari Masala Mix

 

anise 1
black cardamom 2
green cardamom 4
blade of mace
nutmeg 1/4
cinnamon 3 pcs
cloves 4 pcs
black pepper 1/2 tsp
cumin 1/2 tsp
bay leaves 2 pcs
coriander powder 1 tsp

Other ingredients 

Oil – 1/2 cup

Garlic – 1/4 cup

Onion – 1 cup

Red meat – 4 lbs

Ginger paste – 1 tbsp

Nihari masala mix

Turmeric – 1/4 tsp

Red chilli – 1 tsp

Plain yogurt – 1/2 cup

Brown sugar – 1 tbsp

Salt to taste

Hot water – 5 cups

Roasted gram flour – 1/4 cup


Directions:

Heat oil in a pan and add garlic , onion and fry until golden.


– Add the meat , ginger paste , nihari masala mix, turmeric, red chilli, plain yogurt , brown sugar and salt.


– Saute for 20 min


– Pour in the hot water, cover the pressure cooker and cook for 40 min in med heat


– Add roasted gram flour/ chickpea flour, garam masala and fried onion​

 

Accompany with Naan , Porota and lime , serve hot.

 

Recipe Link :

https://www.banglafoodie.com/



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