Indian Dish - Nahari?!
I know a small restaurant that makes an amazing 'Nahari', but I cannot find any info or recipes out there!. It is a curry dish, beef based with the best tasing sauce (and spicy) that I have ever experienced and cubes of beef (stewing)!. Maybe it is a made up name!.!.!.!?
Any help apprecieted!.!.!.!
Steve!.Www@FoodAQ@Com
Any help apprecieted!.!.!.!
Steve!.Www@FoodAQ@Com
Answers:
http://www!.indiacurry!.com/lamb/lambnihar!.!.!.
Nihari Lamb Recipe
Popular breakfast dish from Delhi made with bone-in lamb shank cooked overnight on low heat with curry spices
In India, Nihari is made of thigh portion of the leg including the round bone of Mutton, Goat or buffalo!. The bones are cut to about 2" long!. It is a hot (cayenne pepper hot) spicy dish!.
What is Nihari | How to cook lamb!?
The dish is cooked for about 8 to ten hours consisting of over-night pre-cooking, broth thickening, and Bhagar phases!. Heat is finally shut off at the end of Bhagar phase!.
The finished dish has stew-like consistency!.
Ingredients
Pre-cook
1!. Ghee: ? Cup
2!. Lamb leg shank half (Thigh with round bone): 2 Pounds cut about 1 to 2" long pieces
3!. Onions: 2 cups, Chopped and then ground in a processor or blender
4 Sea Salt: ? teaspoon or to taste
5 Ground Cayenne pepper: 1 to 2 teaspoons adjust to your taste
6 Garlic: 8 to 10 Large Cloves Peeled chopped or minced
7!. Ginger: 1"x1" Peeled chopped or minced
8!. Turmeric powder: ? teaspoon
9!. Bay leaves: 3
10!. Yogurt: ? Cup
11!. Water: 5 Cups See cooking method
Dry spice Nihari Mix
1!. Fennel Seeds: 2 Tablespoons Cracked
2!. Cumin seeds: ? teaspoon Cracked
3!. Black Cumin seeds (Shahi Jeera): ? teaspoon cracked
4!. Nigella (Kalonji): ? teaspoon cracked
5!. Dry ginger powder: ? teaspoon
6!. Black Cardamom seeds: 2 teaspoon cracked
7 Black peppercorn: 1 teaspoon cracked
8 Cinnamon stick 3"x?" size: 1 broken cracked
9 Cloves: 1 teaspoon cracked
10!. Nutmeg: ? of a small size grated
11!. Mace (Javitri): 3 leaves
12!. Degi Mirch: 2 teaspoons
Broth Thickener
All purpose flour (Maida): 3 Tablespoons
Water: ? cup
Bhagar
1!. Ghee: 2 Tablespoons
2!. Onion: 4 slices thin
3!. Whole Cayenne pepper 4
Garnish
1!. Fresh Cilantro: ? cup Chopped
2!. Scallions: 2 Chopped
3!. Serrano: 3 Cut in half vertically!. Remove seeds and white membrane to reduce heat to taste!. Chop
4!. Ginger: 1"x2" Peeled cut into thin matchsticks
5!. Radish: 1 Cup cut in half!. In India Mooli is cut as sticks
6!. Lime: 2 Cut into wedges
Method
Prepare Dry Spice Mix
The spices are NOT dry roasted!. Spices are NOT ground to a powder!. The spices are cracked using a mortar and pestle!. You can use a food processor to crack spices in the 'Pulse' mode for 2 or 3 short cycles!. Long cooking time requires the spices to be cracked or ground coarse to slowly infuse the aromas!. Crack the spices and set aside!.
Pre-cook (6 to 8 hours)
1!. Heat ghee in heavy bottom pan!. Brown meat!. Remove with slotted spoon and set aside
2!. Add onions, salt and cayenne pepper!. Sauté about 5 minutes till moisture is gone and onions start to turn brown!.
3!. Add garlic, ginger, Turmeric, bay leaves!. Sauté about 90 seconds
4!. Add yogurt and mix well
5!. Add spice mix and stir well
6!. Add Lamb!. Add water, the meat must be submerged in water, water must top meat by about ?"!. Bring it to a boil!. Cover with a tightly fitting lid!. Turn down heat to lowest simmer!.
7!. Simmer meat at low temperature (185o F to 194o F) overnight for about 8 hours!. At the end of overnight cooking, the meat must be extra tender!. The marrow must have fallen out of the bones and dissolved in the broth, leaving a white hollow space in the bones!.
Thicken Broth (20 minutes)
1!. Mix water and flour to make slurry!. Make sure there are no lumps
2!. Add slurry to the dish being cooked!. Stir well!. Cook for 20 minutes
Bhagar (15 minutes)
1!. Heat ghee in a separate frying pan!.
2!. Add onions till they are browned (caramelized)
3!. Add whole cayenne peppers!. Fry about 30 second
4!. Transfer contents to the main cooking pot!.
5!. Cook for 15 minutes!. Turn off heat
Garnish
1!. Stir in Cilantro
2!. Serve the rest of the garnish on-sideWww@FoodAQ@Com
Nihari Lamb Recipe
Popular breakfast dish from Delhi made with bone-in lamb shank cooked overnight on low heat with curry spices
In India, Nihari is made of thigh portion of the leg including the round bone of Mutton, Goat or buffalo!. The bones are cut to about 2" long!. It is a hot (cayenne pepper hot) spicy dish!.
What is Nihari | How to cook lamb!?
The dish is cooked for about 8 to ten hours consisting of over-night pre-cooking, broth thickening, and Bhagar phases!. Heat is finally shut off at the end of Bhagar phase!.
The finished dish has stew-like consistency!.
Ingredients
Pre-cook
1!. Ghee: ? Cup
2!. Lamb leg shank half (Thigh with round bone): 2 Pounds cut about 1 to 2" long pieces
3!. Onions: 2 cups, Chopped and then ground in a processor or blender
4 Sea Salt: ? teaspoon or to taste
5 Ground Cayenne pepper: 1 to 2 teaspoons adjust to your taste
6 Garlic: 8 to 10 Large Cloves Peeled chopped or minced
7!. Ginger: 1"x1" Peeled chopped or minced
8!. Turmeric powder: ? teaspoon
9!. Bay leaves: 3
10!. Yogurt: ? Cup
11!. Water: 5 Cups See cooking method
Dry spice Nihari Mix
1!. Fennel Seeds: 2 Tablespoons Cracked
2!. Cumin seeds: ? teaspoon Cracked
3!. Black Cumin seeds (Shahi Jeera): ? teaspoon cracked
4!. Nigella (Kalonji): ? teaspoon cracked
5!. Dry ginger powder: ? teaspoon
6!. Black Cardamom seeds: 2 teaspoon cracked
7 Black peppercorn: 1 teaspoon cracked
8 Cinnamon stick 3"x?" size: 1 broken cracked
9 Cloves: 1 teaspoon cracked
10!. Nutmeg: ? of a small size grated
11!. Mace (Javitri): 3 leaves
12!. Degi Mirch: 2 teaspoons
Broth Thickener
All purpose flour (Maida): 3 Tablespoons
Water: ? cup
Bhagar
1!. Ghee: 2 Tablespoons
2!. Onion: 4 slices thin
3!. Whole Cayenne pepper 4
Garnish
1!. Fresh Cilantro: ? cup Chopped
2!. Scallions: 2 Chopped
3!. Serrano: 3 Cut in half vertically!. Remove seeds and white membrane to reduce heat to taste!. Chop
4!. Ginger: 1"x2" Peeled cut into thin matchsticks
5!. Radish: 1 Cup cut in half!. In India Mooli is cut as sticks
6!. Lime: 2 Cut into wedges
Method
Prepare Dry Spice Mix
The spices are NOT dry roasted!. Spices are NOT ground to a powder!. The spices are cracked using a mortar and pestle!. You can use a food processor to crack spices in the 'Pulse' mode for 2 or 3 short cycles!. Long cooking time requires the spices to be cracked or ground coarse to slowly infuse the aromas!. Crack the spices and set aside!.
Pre-cook (6 to 8 hours)
1!. Heat ghee in heavy bottom pan!. Brown meat!. Remove with slotted spoon and set aside
2!. Add onions, salt and cayenne pepper!. Sauté about 5 minutes till moisture is gone and onions start to turn brown!.
3!. Add garlic, ginger, Turmeric, bay leaves!. Sauté about 90 seconds
4!. Add yogurt and mix well
5!. Add spice mix and stir well
6!. Add Lamb!. Add water, the meat must be submerged in water, water must top meat by about ?"!. Bring it to a boil!. Cover with a tightly fitting lid!. Turn down heat to lowest simmer!.
7!. Simmer meat at low temperature (185o F to 194o F) overnight for about 8 hours!. At the end of overnight cooking, the meat must be extra tender!. The marrow must have fallen out of the bones and dissolved in the broth, leaving a white hollow space in the bones!.
Thicken Broth (20 minutes)
1!. Mix water and flour to make slurry!. Make sure there are no lumps
2!. Add slurry to the dish being cooked!. Stir well!. Cook for 20 minutes
Bhagar (15 minutes)
1!. Heat ghee in a separate frying pan!.
2!. Add onions till they are browned (caramelized)
3!. Add whole cayenne peppers!. Fry about 30 second
4!. Transfer contents to the main cooking pot!.
5!. Cook for 15 minutes!. Turn off heat
Garnish
1!. Stir in Cilantro
2!. Serve the rest of the garnish on-sideWww@FoodAQ@Com
Nihari
Ingredients
1/2 kg beef
salt
1 teaspoon pepper
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
4 tablespoons oil
3 tablespoons flour
1 teaspoon ginger paste
spice mix
2 teaspoons fennel seeds
1/2 teaspoon whole black peppercorn
1/2 teaspoon cumin seed
2 small cardamom pods, seeds of
10 cloves
2 whole black cardamom pods
1 cinnamon stick
1 bay leaf
1/4 teaspoon nutmeg
2 teaspoons coriander seeds
Directions
1 Heat oil in a heavy based pot!.
2 Add meat and fry it a little!.
3 Add salt, chili powder, turmeric, coriander powder and ginger paste!.
4 Mix well!. Add a little water!.
5 Dissolve flour in half a cup of water and add this to the meat and bring to boil!.
6 Grind all the whole spices ( spice mix)!.
7 Put all the ground spices in a fine cotton cloth bundle!.
8 and add to meat!.
9 OR grind them till powdery fine and add them to the meat!.
10 Add 3-4 cups of water; cover and leave to tenderize on very low flame!. It can take up to 5 - 6 hours if using chicken and more if using beef!.
11 When meat has softened remove the bundle of spices and make the curry into desired consistency!.
12 To Garnish--Fry some onion slices in a little oil until golden brown and add to Nihari!.
13 also garnish with fresh coriander, ginger and green chilies!.
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Www@FoodAQ@Com
Ingredients
1/2 kg beef
salt
1 teaspoon pepper
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
4 tablespoons oil
3 tablespoons flour
1 teaspoon ginger paste
spice mix
2 teaspoons fennel seeds
1/2 teaspoon whole black peppercorn
1/2 teaspoon cumin seed
2 small cardamom pods, seeds of
10 cloves
2 whole black cardamom pods
1 cinnamon stick
1 bay leaf
1/4 teaspoon nutmeg
2 teaspoons coriander seeds
Directions
1 Heat oil in a heavy based pot!.
2 Add meat and fry it a little!.
3 Add salt, chili powder, turmeric, coriander powder and ginger paste!.
4 Mix well!. Add a little water!.
5 Dissolve flour in half a cup of water and add this to the meat and bring to boil!.
6 Grind all the whole spices ( spice mix)!.
7 Put all the ground spices in a fine cotton cloth bundle!.
8 and add to meat!.
9 OR grind them till powdery fine and add them to the meat!.
10 Add 3-4 cups of water; cover and leave to tenderize on very low flame!. It can take up to 5 - 6 hours if using chicken and more if using beef!.
11 When meat has softened remove the bundle of spices and make the curry into desired consistency!.
12 To Garnish--Fry some onion slices in a little oil until golden brown and add to Nihari!.
13 also garnish with fresh coriander, ginger and green chilies!.
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Www@FoodAQ@Com
Meat (Bong) 1 Kg
Onion 1 Cup
Ginger garlic paste 2 TBsp
Oil 1/2 Cup
Saunf ground 2 TBsp
Dhani freshly ground 2TBsp
Red chilli poder 2 TBsp
Haldi 1 tsp
Salt 1 tsp
Water 1 Jug
Aata 1/2 Cup
Garam masal Powder 1 TBsp
To garnish:-
Corriander leaves
Mint leaves
Green chillies
Ginger slices
Method:-
Heat oil!. Fry onion in it to golden brown!. Saute ginger garlic paste in it!. Add saunf powder, dhania powder, red chilli powder, haldi, salt!. Mix!. Saute little!. Add Bong!. Saute & add water!.
Cook for 3-4 hours on low heat, until meat is tender very well!.
Then before serving, add aata mixed in water!. Keep mixing!. Sprinkle garam masala powder!. Again cover lid & cook for 15 minutes!.
Garnish with Coriander leaves, Mint leaves, Green chillies, Ginger slices!.Www@FoodAQ@Com
Onion 1 Cup
Ginger garlic paste 2 TBsp
Oil 1/2 Cup
Saunf ground 2 TBsp
Dhani freshly ground 2TBsp
Red chilli poder 2 TBsp
Haldi 1 tsp
Salt 1 tsp
Water 1 Jug
Aata 1/2 Cup
Garam masal Powder 1 TBsp
To garnish:-
Corriander leaves
Mint leaves
Green chillies
Ginger slices
Method:-
Heat oil!. Fry onion in it to golden brown!. Saute ginger garlic paste in it!. Add saunf powder, dhania powder, red chilli powder, haldi, salt!. Mix!. Saute little!. Add Bong!. Saute & add water!.
Cook for 3-4 hours on low heat, until meat is tender very well!.
Then before serving, add aata mixed in water!. Keep mixing!. Sprinkle garam masala powder!. Again cover lid & cook for 15 minutes!.
Garnish with Coriander leaves, Mint leaves, Green chillies, Ginger slices!.Www@FoodAQ@Com
Its called 'Nihari' and is usally made with beef, but these days they also make it with chicken or goat meat!. But the one with beef is the tastiest!.
Here's more info:
http://en!.wikipedia!.org/wiki/NihariWww@FoodAQ@Com
Here's more info:
http://en!.wikipedia!.org/wiki/NihariWww@FoodAQ@Com