Ingredients
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For Nihari Masala:
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2 tbsp Coriander seeds (Sabut Dhaniya)
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4 tbsp Fennel Seeds
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1 tbsp Cloves
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1 Small Piece NutmegJaifal
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1 Small Piece MaceJavitri
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4 Black Cardamom
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4 Green Cardamom
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1 tsp Dried Ginger Powder
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2 Cinnamon Stick
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1 tbsp Red Chili Powder
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1 tbsp Paprika Powder
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For Nihari:
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1 Kg Camel Meat
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4 tbsp Ghee\Oil
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2 Large Onionsfinely sliced
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2 tbsp Ginger Garlic Paste
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2 tbsp Nihari Masala
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1 Cup Yogurtwhisked
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6 Cups Water
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3 tbsp Wheat Flourdissolved in water
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Acc. To Taste Salt
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For Garnish Fresh Corianderchopped
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For Garnish Ginger Slices
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For Serving Lemon Wedges
Description
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.
