Nihari
Lahore's slow miracle: shank meat simmered overnight in a spiced wheat-thickened gravy until it turns silken, then dressed with ginger, lemon, green chiles and fried onions.
What it is
Lahore's slow miracle: shank meat simmered overnight in a spiced wheat-thickened gravy until it turns silken, then dressed with ginger, lemon, green chiles and fried onions. Ingredients: beef or mutton shank, bones, wheat flour or haleem-style grains (in some styles), onion, ginger, garlic, garam masala, red chile, turmeric, oil; garnishes: julienned ginger, lemon, cilantro, green chiles, beresta onions. Recipe: 1) Simmer shank and bones for many hours (or overnight) until the broth is marrow-rich. 2) Fry spices and onions; add to the pot. 3) Whisk in flour slurry; simmer until the gravy turns silky and stretches. 4) Shred some meat back in. Serve: for breakfast in Lahore with kulcha naan and the full garnish orchestra. Flavor: deep, gelatinous, warming — winter fuel. History: nihari (from nihar, morning) was the Mughal-era Delhi breakfast of noblemen; after Partition, Karachi and Lahore made it their own glory. See also: Sindhi Biryani, Karahi Gosht.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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