From steven@grace74.freeserve.co.uk Mon Feb 18 12:35:15 2002 Date: Sat, 16 Feb 2002 09:55:37 -0000 From: Steven Grace Newsgroups: uk.food+drink.indian Subject: Re: Nihari As found on the web, but never personally attempted, I hope one of these is to your liking. NIHARI Shared By Seema Khalid (Riyadh, K.S.A) www.contactpakistan.com/pakfood/main/ - 1.5 kg. beef shank, cut into large pieces - 1 cup ghee or oil - 3 tbsp. garlic paste - 3 tbsp. ginger paste - 1 1\2 tsp. salt, or according to taste - 4 tsp. red chili powder - 4 tbsp. yogurt - 2 tbsp. white cumin - 2 tbsp. Saunf (aniseed) - 2 tbsp. black pepper - 2 tbsp. sonth (dry ginger) - 2tbsp. black cardamom - 1 tbsp. cloves - 1 tsp. jaifel - 1 tbsp. javetri - 1 onion, thinly sliced - 6 tbsp. flour 1. Heat oil in a large heavy based saucepan, add the meat, ginger, garlic, chilli powder and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated. 2. Add 4-5 cups of water and cook over low heat for about 1 hour or until meat is 3\4 cooked. (Alternatively, cook the meat in a pressure cooker, pour in half the water and follow the manufacturer's instructions). 3. Meanwhile place the cumin, saunf, black pepper, sonth, cardamoms, cloves, jaifel and javetri in a food processor or grinder and grind to a fine powder and then sieve it. Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender. 4. Dissolve flour in 2 cups of water and stirring carefully pour it into the beef. (don't stir hard, otherwise meat will break into small pieces). 5. Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden colour. Lift out all the onions with a slotted spoon and add to the beef and cook for 10 minutes over low heat, stir carefully. 6.Garnish with green chilies, ginger (chopped) and lemon slices. ---------------------------------------------------------------------------- ------- NIHARI - 2 kg. beef shank, cut into large pieces - 1 cup oil - 1 medium onion, thinly sliced - 2 tbsp. garlic paste - 2 tbsp. ginger paste - 1 1\2 tsp. salt or according to taste - 3 tsp. red chili powder - 1\2 cup yogurt - 3-4 tbsp. flour Whole Spices: - 1tbsp. white cumin - 1tbsp. Saunf (aniseed) - 2 pieces aniseed flower (optional) - 1tsp. black pepper - 1tbsp. sonth (dry ginger) - 2 no. black cardamom - 6-8 green cardamom - 2 inch piece cinnamon - 1 bay leaf - 1\2 tsp. cloves - 1\2 piece jaifel - 1 tbsp. javetri 1. Heat oil in a heavy based saucepan. Add the sliced onions and stirring frequently, fry for 10 minutes or until golden brown. 2. Add beef, ginger, garlic, chili powder and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated. 2. Add 4 glasses of water and cook over low heat for about 1 hour or until meat is 3\4 cooked. (Alternatively, the process can be speeded up in a pressure cooker, pour in half the water and follow the manufacturer's instructions). 3. Meanwhile place the whole spices in a food processor or grinder and grind to a fine powder and then sieve it through a muslin cloth. Add the sieved spices to the meat, cover and cook over low heat until the meat is tender. 4. Dissolve flour in 2 cups of water and stirring carefully pour it in a thin stream into the beef mixture. (don't stir hard, otherwise meat will break into small pieces). 5. Cover and cook for 10-15 minutes, stirring occasionally. 6.Garnish with green chilies, ginger (chopped) and lemon slices ---------------------------------------------------------------------------- ------- GOSHT NIHARI www.ndtvcooks.com/recipes/meatlist.asp 1 kg meat 300 gm chopped tomatoes 300 ml oil 30 gm chilli powder 30 gm ginger powder 25 gm saunf 2 tbsp garam masala 1 tsp javitri 250 gm chopped and fried onions 30 gm ginger/ garlic paste 50 gm channa powder and 50 gm atta powder mixed with water NOTE: This dish is special because of it s unique preparation method. Succulent lamb is cooked on a low heat allowing the lamb to be cooked in its own stock and natural flavours. Fry ginger and garlic paste in oil. Add the meat and fry to seal. Add tomatoes and the spices. Cook on a slow flame for 2 hours. Add fried onions and the atta-channa mix. Cook for a further 45 minutes. Serve garnished with shredded ginger, green chillies and chopped coriander. ---------------------------------------------------------------------------- -------The Desi Cookbook www.desicookbook.com Nihari Ingredients 1/2 kilo beef (Ask for Nihari meat at the desi butcher shop.) salt to taste 1 tsp pepper 1/2tsp haldi powder 1 tsp dhuniya powder 4 tbs oil 3 tbs flour (maida) 1 tsp ginger paste Grind together the following: 2 tsp saunf 1/2 tsp black pepper, 1/2 tsp zeera, seeds of 2 small illaichi 10 cloves 2 bari illaichi 1 stick of cinnamon 1 bay leaf 1/4 tsp jaifal 2 tsp dhuniya seeds Instructions Put oil in a pot. Add meat and fry it a little. Add salt,chili powder,haldi powder,dhuniya powder and ginger paste. Mix well.Add a little water. Dissolve the flour in half a cup of water and add this to the meat and bring to boil. Put all the grinded spices in a fine cotton cloth bundle and add to meat. Add 3-4 glasses af water,cover and leave to tenderize on very low flame. When meat has softened remove the bundle of spices and make the curry into desired consistency. Garnish--Fry some onion slices in a litle oil til golden brown and add to Nihari. Also garnish with fresh dhuniya, ginger and green chilies. ---------------------------------------------------------------------------- ----- CHICKEN NIHARI www.ammas.com/chefs/showrecipeforchef.cfm 13/4 kg chicken pieces 1/4 cup oil 1 Tbsp cumin powder 2 Tbsp chilli powder , salt to taste 2 Tbsp ginger garlic paste 2 onion , fried, ground 6 cardamoms 2 tbsp saunf 2 tbsp maida (refined flour) Wash and keep chicken pieces.Grind cardamoms with saunf.Heat oil in pan. Add ginger garlic paste.Add cumin, chilli powders and fry on low heat with little water. Add chicken, brown it. Add salt, onion paste, 5 cups water. Mix well. Add saunf powder with cardamoms, cok on low for 20 mins. Make a paste of maida with water. Add slowly to pan, keep stirring few mins. Check seasoning. Cook on low 5, 10 mins. Serve hot with ginger juliene, lemons, green chillies, green coriander. ---------------------------------------------------------------------------- ------- NIHARI www.roshanpakistan.com/web-magzine/ 1. 1. 2 1/2 lbs goat meat 2. 1 Cup oil 3. 5 Cardamoms 4. 5 Cloves 5. 3-tbs ginger paste 6. 3-tbs garlic paste 7. 2/3 cup curd 8. 1 1/2 cup onions (cut) 9. 2-pcs Cinnamon each of 1 inch 10. 2 Bay leaves 11. 1/2 tsp turmeric powder 12. 2 tsp coriander powder 13. 1 tsp red chilies powder 14. salt as per taste 15. 2 tsp flour 16. 2 tsp gram flour 17. 1 tsp garam masala 18. 1/2 tsp green cardamom and nut meg powder 1. Slice onions thinly. 2. Heat half of the oil in a pan and put half of the onion. 3. Make the onion red and then put the meat, rest of the onions, cloves, bay leaf, cinnamon and cardamoms. 4. When the water of meat dries then, add coriander, red chilies, salt, and turmeric powder. 5. Now add garlic and ginger paste and cook well till it separates from the oil. 6. Now put curd and after it dries put approximately 3 cups water. 7. When the meat is cooked and tender, take it out of the curry. 8. Heat the oil in a separate pan and cook flour and gram flour in it. 9. Remove from heat. After cooling it a little add the prepared strained gravy in it. 10. After mixing well add the meat and cook with garam masala, cardamoms and nutmeg powder. 11. After cooking for 8-10 mins when you feel the gravy is sufficiently thick turn off the heat. 12. Garnish with fresh thinly sliced green chilies, ginger and cardamom leaves. 13. Serve with Nan. --------------------------------------------------------------------------- ------- "nog" wrote in message news:MPG.16d819c93619fb829899e5@News.CIS.DFN.DE... > > Does anybody have a recipe for Nihari (maybe better spelt nehari - not > sure)? > It's a slow-cooked lamb dish that I've eaten in the cafes in the Asian > garment district in Manchester but I've never seen it anywhere else. > > TIA.