Camel Nihari

Camel Nihari is a rich, flavorful stew that combines the unique taste of camel meat with traditional South Asian spices. Originating from the royal kitchens of Lucknow, Nihari has evolved into a beloved dish in Pakistan and India. This version uses camel meat for a distinctive twist.

This irresistibly satisfying and Hearty Camel Nihari is a hot, spicy, aromatic, and velvety stew made from slow-cooked shank meat and super tender camel meat chunks. This finger-licking delicious, spicy, and super-rich Nihari served with hot, crisp Naan is just divine.

Here’s the recipe for this Finger-Licking and Scrumptious Camel Nihari;

Directions:

For Nihari Masala:

• Add all the ingredients to a grinder.
• Grind to a fine powder.
• Store in an airtight container. 
• Set aside.
• It can be used immediately or stored for up to 6 months in a cool, dry place.

For Nihari:

• In a large pot, heat the ghee/oil over medium heat. 
• Add sliced onions and fry until golden brown.
• Add the ginger-garlic paste and cook for 2 minutes. 
• Add the camel meat chunks and sauté until browned.
• Stir in the Nihari masala and cook for another 5 minutes. 
• Add the whisked yogurt and mix well.
• Pour in the water and bring to a boil. 
• Reduce the heat to low, cover, and simmer for 3-4 hours until the meat is tender.
• Stir in the dissolved wheat flour to thicken the gravy and cook for 25 minutes.
• Garnish with chopped coriander leaves and ginger slices. 
• Serve hot with naan and lemon wedges on the side.