Nihari recipe is a traditional Pakistani recipe. It consists slow-cooked meat, generally beef or lamb, in a rich and flavorful gravy. It is a popular dish in Pakistan and is often served with naan or roti. Nihari is characterized by its thick, fragrant gravy, which is made from a combination of spices, onions, tomatoes, and yogurt. The meat is cooked for hours until it becomes tender and falls off the bone. Nihari is often garnished with fresh cilantro and green chilies
In a large pot or Dutch oven, place the beef shank and cover it with 8 cups of water. Bring to a boil, skim off any scum that rises to the top, and reduce heat to low. Add the bay leaves, cloves, cumin seeds, coriander seeds, red chili powder, turmeric powder, and salt to taste. Simmer for 4-6 hours, or until the meat is tender and falling off the bone.
In a separate pan, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they become golden brown and caramelized. Remove the onions from the pan and set aside.
In the same pan, add the ginger-garlic paste. Sauté for 1-2 minutes, or until the raw smell disappears and the paste turns fragrant.
Add the chopped tomatoes to the pan. Sauté for 5-7 minutes, or until the tomatoes soften and release their juices.
Remove the beef from the stockpot and shred it into small pieces. Add the shredded beef, caramelized onions, and sautéed tomatoes to the stockpot. Bring the mixture to a simmer and cook for another 30-45 minutes, or until the flavors meld together.
Taste the nihari and adjust the salt and black pepper to your liking. If desired, add additional red chili powder or turmeric powder for heat or color.
Garnish the nihari with fresh cilantro leaves and serve hot with warm naan bread or rice.