Ingredients with Measurements:
- 2 lbs goat shank
- 2 tbsp ghee
- 2 onions, sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp Nihari masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 tsp salt
- 6 cups water
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp lemon juice
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Pressure cooker or slow cooker
Step-by-step instructions:
1. In a pressure cooker or slow cooker, heat ghee over medium heat.
2. Add sliced onions and sauté until they turn golden brown.
3. Add ginger paste and garlic paste and sauté for another minute.
4. Add Nihari masala, turmeric powder, red chili powder, coriander powder, cumin powder, fennel powder, and salt. Mix well.
5. Add goat shank and coat it with the spice mixture.
6. Add 6 cups of water and mix well.
7. If using a pressure cooker, cook on high pressure for 45 minutes. If using a slow cooker, cook on low for 6-8 hours.
8. Once the meat is cooked, mix cornstarch and water in a small bowl and add it to the pot. Mix well.
9. Add lemon juice and mix well.
10. Cook for another 5 minutes until the gravy thickens.
11. Serve hot with naan or rice and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes (pressure cooker) or 6-8 hours (slow cooker)
5. Temperature:
Medium heat for sautéing onions and spices
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Ghee can be substituted with vegetable oil or butter.
- Nihari masala can be substituted with a mixture of garam masala, paprika, and cinnamon.
Variations:
- Chicken or beef can be used instead of goat shank.
- Vegetables such as potatoes, carrots, and peas can be added to the dish.
Tips and tricks:
- Use a pressure cooker for faster cooking time.
- Adjust the amount of spices according to your taste preference.
- Skim off any excess fat from the gravy before serving.
Storage instructions:
- Store leftover Nihari in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat Nihari in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve Nihari in a deep bowl with a side of naan or rice.
Garnishes:
- Fresh cilantro or chopped green onions can be used as garnish.
Pairings:
- Serve Nihari with a side of raita or cucumber salad.
Suggested side dishes:
- Naan or rice
Troubleshooting advice:
- If the gravy is too thin, mix more cornstarch and water and add it to the pot.
Food safety advice:
- Make sure the meat is cooked thoroughly before serving.
Food history:
- Nihari is a popular dish in Pakistan and India, traditionally made with beef or lamb shank.
Flavor profiles:
- Nihari has a rich and spicy flavor with a thick gravy.
Serving suggestions:
- Serve Nihari for dinner or at a special occasion.
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Region: Pakistani