Nalli Nihari | Karachi famous Nihari

Nalli Nihari | Nihari || Karachi famous Nihari | by Neelo's Kitchen

Nihari is a stew from the Indian subcontinent consisting of slow-cooked meat, mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow. To get the best flavour of Nihari mutton must be cooked on a very low heat for upto few hours.

Nihari is typically served as a main dinner course or brunch dish. It’s generally served with Tawa Naan or sheermal and topped with garnishing. A delicious amalgamation of spices, Nihari Gosht has rich spices and herbs.

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Ingredients used in making Nihari: Use Shanks meat and bones to make authentic Nihari.

I have used HomeMade Nihari Masala

Its better to roast Atta before adding in Nihari

Add Tarka

Recipe Notes:

1: While you can use ghee or oil for true flavour I highly recommend ghee!

2: Always remember whole spices ( when grounded) are stronger in flavour than store brought ground spices.

3: Try to make Nihari 4-6 hour ahead and let it sit for several hours for enhanced flavours. People usually prepare it a day ahead and store in fridge until next day.

4: Always cook Nihari on very low flame for 3 to 4 hours to get yummy flavour. This process extract juices from the bones which enhance the taste.