Qurbani Eid is imminent and this is my gift to you.

Nihari is a delicious traditional meat stew dish in Indian Subcontinent that has been cooked for hundreds of years.

The origin of Nihari dates back to the 17th-18th century. It embodies the Indo-Persian influence in our food, that was brought in by the Mughals.

Historians claim that Nihari was developed in Old Delhi, while some say it was of product of the finest Awadhi khansamas and took its final shape in the kitchens of old Delhi.

𝗡𝗶𝗵𝗮𝗿𝗶 𝗠𝗮𝘀𝗮𝗹𝗮
* 1 tbsp coriander seeds
* 1/2 tbsp whole black pepper
* 1/2 tbsp whole cloves
* 1 tbsp cumin seeds
* 1/2 tsp grated nutmeg
* 1 small piece mace, broken
* 2 one inch cinnamon sticks
* 1/2 tsp ginger powder
* 3 black cardamoms
* 5 green cardamoms
* 5 whole red chillies
* 2 bay leaf

𝗡𝗶𝗵𝗮𝗿𝗶 𝗠𝗮𝘀𝗮𝗹𝗮 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻
* Dry roast all the spices in frying pan without oil. Transfer to mortar and pestle and grind to a powder.

𝗡𝗶𝗵𝗮𝗿𝗶 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
* 1.5 KG of Lamb Shanks
* 2 tbsp salt
* 1 and 1/2 tbsp ginger paste
* 1 and 1/2 tbsp garlic paste
* 2 tsp red chilli powder
* 1 tbsp coriander powder
* 1/2 tsp turmeric powder
* 2 tbsp Ghee/Oil for cooking
* 1 cup fried shallots or Berhesta
* Nihari Masala from above
* 1 bunch Coriander stalk chopped
* 6-7 cups of water (depends on pot)
* 3 tbsp flour

𝗕𝗮𝗴𝗵𝗮𝗿 (𝗧𝗮𝗱𝗸𝗮)
* 2 tbsp oil
* 2 garlic cloves chopped
* 1 tsp cumin seeds

𝗖𝗼𝗻𝗱𝗶𝗺𝗲𝗻𝘁𝘀
* Lemon wedges
* Sliced green chillies
* Julienned ginger
* Fired crispy ginger
* Chopped coriander leaves

𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝘁𝗵𝗲 𝗡𝗶𝗵𝗮𝗿𝗶
* Heat Ghee/Oil in a pressure cooker pot.
* Add all the ingredients in the pot except Meat, Fried onions, Coriander stock, Nihari masala and fry it for 4 to 5 min.
* Add the Meat and stir fry until it is browned and the masala is cooked for another 4 to 5 min.
* Then add your Nihari masala mix and 5 cups of water and stir well.
* Then add fried onions and chopped coriander stalks.
* Pressure cook for 45 minutes.
* Then cook for another 1 hour in low pressure. This way all the flavours will settle and you should get beautifully tender meat. The Meat should still be intact but will break apart when you take a spoon through it.
* When ready to eat then dissolve 2 tbsp toasted flour in 1 cup Nihari liquid and whisk. Make sure there are no lumps.
* Then add it to nihari pot and cook for 10 min. Nihari will thicken as it cooks.
* Adjust consistency per liking - add more water or flour.
* For Tadka in a separate pan heat oil, fry garlic and cumin for couple of minutes. Transfer to Nihari pot and cook for 5 min.
* Serve it with the condiments on top.

Best with Naan bread, Paratha or Bakarkhani

𝗙𝗲𝘄 𝗶𝗺𝗽𝗼𝗿𝘁𝗮𝗻𝘁 𝘁𝗵𝗶𝗻𝗴𝘀 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝗿𝗲𝗰𝗶𝗽𝗲:

*Every spice is different. Intensity of spices I used may be different to yours. Please adjust spice amount as required.

*This recipe is moderately Spicy for me. It may be too spicy or not enough spicy for you. Please adjust spices to your taste.

*This recipe can be used for Beef or Goat as well, but you may need to vary some spices quantities. Use your intuition.

*It taste the best after 1 or 2 days. Flavours develop and everything comes together.