curry
Nihari
Slow-cooked breakfast-to-feast stew that carries stronger editorial integrity than the thinner galouti draft and remains commercially important in North Indian Muslim cooking.
Ingredientes (18)
- mutton shank or shoulder, bone-in, cut into large pieces
- mustard oil or ghee
- onion, thinly sliced
- ginger-garlic paste
- coriander powder
- Kashmiri chili powder
- turmeric
- black pepper, freshly ground
- fennel powder
- garam masala
- nutmeg-mace powder
- salt
- hot water
- whole wheat flour
- water for slurry
- ginger, julienned
- cilantro, chopped
- green chilies, slit
Modo de preparo (7)
Step 1
Pat the mutton dry. Heat the oil or ghee in a heavy pot over medium heat and brown the meat in batches; remove.
Step 2
In the same pot cook the sliced onion until deep golden. Reserve 2 tablespoons for garnish if desired.
Step 3
Add ginger-garlic paste and cook 1 minute. Add coriander powder, chili powder, turmeric, black pepper, fennel powder, garam masala, and nutmeg-mace powder. Splash in a little hot water so the spices do not scorch.
Step 4
Return the meat to the pot with salt and stir until evenly coated in the masala. Cook 5 to 7 minutes over medium-low heat.
Step 5
Add the hot water, bring just to a boil, then reduce to a very gentle simmer. Cover and cook 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender.
Step 6
Mix wheat flour with 40 ml water into a smooth slurry. Stir the slurry into the pot and simmer uncovered 8 to 10 minutes, stirring, until the gravy lightly thickens and turns glossy.
Step 7
Taste and adjust salt. Rest the nihari 15 minutes, then garnish with julienned ginger, cilantro, and slit chilies. Serve hot with naan or khameeri roti.