Pakistani Nihari With Garlic Naan
Directions
- 1Cook the onion in the beginning to flavor the oil until perfumed.
- 2Sear the lamb shanks in a pressure cooker with the onion oil.
- 3Add the masala (cardamom, clove, black peppercorn, cinnamon stick, bay leaf, fennel seed, coriander seeds, caraway), ginger and garlic paste, green chili, Kashmiri red chili powder, turmeric, and lots of salt to the pressure cooker.
- 4Seal the lid of the pressure cooker and set it on a high temperature for about 1 hour and 15 minutes.
- 5While the Nahari is cooking, prepare the garlic naan by combining flour, full-fat plain yogurt, a pinch of salt, olive oil, and active dry yeast mixture.
- 6Use a bench scraper to tuck in the sides of the naan dough and form it into a smooth ball.
- 7Let the naan dough sit for at least 30 minutes up to an hour until it has almost doubled in size.
- 8Split the dough ball in half, then split each half into four to create eight dough balls.
- 9Cover the dough balls and let them chill for another 15 minutes.
- 10Roll out the relaxed naan dough.
- 11Cook the naan until it has light char marks.
- 12Combine garlic butter with freshly chopped cilantro.
- 13While the naan is still hot, dab it with the garlic butter and cilantro mixture.
- 14Toast one cup of wheat flour for a couple of minutes on medium-low heat.
- 15Add a little water to the toasted wheat flour to thicken the Nahari mixture.
- 16Serve the Nahari with a hearty piece of lamb, cilantro, a strand of ginger, and a squeeze of lime.
- 17Dunk the naan in the Nahari broth.
Ingredients
- 4 large lamb shanks
- 2 large red onions
- 0.33 cup neutral oil
- 10 garlic cloves
- 2 inches ginger, peeled
- 1 -2 green chilis
- 1 tbsp Kashmiri red chili powder
- 1 tbsp turmeric
- 10 -12 cardamom cloves
- 8 cloves
- 1 tbsp black peppercorns
- 1 cinnamon stick
- 2 bay leaves
- 2 tsp fennel seed
- 2 tsp coriander seed
- 2 tsp caraway seeds
- 1 tsp Mace
- 3 -4 cloves black cardamom
- 1 tsp all spice berries
- 2 -3 tbsp Salt
- 1 cup wheat flour, toasted
- 1 cup warm water
- Lime
- cilantro
- ginger strands
- 2 tsp active dry yeast
- 1 tsp sugar
- 2 tbs warm water
- 3 cups flour
- 1.5 cup plain yogurt
- 23 cup warm water
- 0.25 cup olive oil
- 1.5 tsp salt
- 4 tbs/56g butter
- 3 garlic cloves
- 3 tbs fresh cilantro/coriander
Equipment
pressure cookerbench scraper
Tips
- Use something with bones for Nahari, like lamb shanks or beef.
- Cook the onion in the beginning to flavor the oil.
- Let the naan dough sit for at least 30 minutes up to an hour for proper rising.
Related recipes
Hotel Tiffin Sambar
Indian · Soup
Lamb Korma
Indian · Soup
Palestinian Msalfan
Indian · Soup
Slow Cooker Squash Soup
Indian · Soup
Maggi Noodle Masala Tastemaker
Indian · Soup
Talahu Gosht
Indian · Soup
Mum's secret red chilli mix
Indian · Soup
Degi Style Aloo Chicken Shourba
Indian · Soup
Chicken Shanwari
Indian · Soup
Mutton Qeema
Indian · Soup
Boneless White Butter Chicken
Indian · Soup
Curry powder
Indian · Soup