NIHARI - Pakistan's AMAZING National Dish!

#nihari #eidspecial #pakistanifood #mylittlekitchen #pakistanirecipe #authentic

Nihari is a popular slow-cooked stew originating from the Indian subcontinent, particularly associated with Delhi, India, and Pakistan. It's typically made with slow-cooked meat (often beef, lamb or mutton) along with bone marrow, spices, and sometimes wheat flour or other thickeners to create a rich, flavourful gravy. It's often served with naan or rice.

Follow my NEW channel 'My Little Kitchen Goes Desi' for all recipes in Urdu/Punjabi.

   / @mylittlekitchengoesdesi  

I hope you enjoy my recipes, for those that are interested in the items I use in My Little Kitchen, take a look at some of them on my Amazon Store, which can be found at the following link:

https://www.amazon.co.uk/shop/mylittl...

Long peppers:
https://www.amazon.co.uk/dp/B08QZ21TV...

How to clarify butter:    • How To Clarify Butter | Homemade Desi...  

Star Anise:
https://www.amazon.co.uk/dp/B08LTQJG2...

======================================

Ingredients (Serves 2-4):
Lamb Shanks - 1.2KG
Onion - 200 grams
Clarified Butter - 1 Cup/250ml
Garlic - 2 TBS (2 frozen cubes)
Ginger - 1 TBS (1 frozen cubes)
Kashmiri chilli powder - 2 TBS
Salt - 1.5 TSP
Chilli Powder - 1 TSP
Turmeric Powder - 1 TSP
Coriander Seeds - 1 TBS
Cumin Seeds - 1 TBS
Fennel Seeds - 1 TBS
Dry Ginger Powder - 0.5 TSP (Half)
Long Pepper (Peepli) 3
Star Anise - 1
Black Cardamon - 2
Black Peppercorn - 1 TSP
Cinnamon Sticks - 2 small
Bay leaves - 4
Nutmeg - 0.25 TSP (quarter)
Mace - 0.25 TSP (quarter)
Chapatti or plain flour - 90 grams

======================================

0:00 Introduction & Tasting
2:02 Ingredients
6:16 Make the dry Nihari Masala
6:48 Starting the Nihari
9:18 Adding the dry spices
9:47 Adding the water
11:10 Check the meat
11:56 Remove the butter/ghee/oil
12:55 Make the flour slurry
13:58 Remove the meat
14:26 Add the flour slurry
17:00 The final dish