Nihari (Pakistani Stew)

this is a traditional brunch item from Pakistan -- served with Naan bread. this recipe is simple to put together but needs to cook several hours. i sometimes make it with boneless chicken + add a stock cube to get the stewy taste. if using beef - you can ask for "nihari meat" (its a special cut of meat) at your local Halal butcher shop.

• Ready In: 5 hrs 15 mins
• Serves: 3-4
• Yields: 1 litre

Ingredients

• 1⁄2 kg beef
•  salt
• 1  teaspoon pepper
• 1⁄2 teaspoon turmeric powder
• 1  teaspoon coriander powder
• 4  tablespoons  oil
• 3  tablespoons flour
• 1  teaspoon ginger paste

• spice mix

• 2  teaspoons fennel seeds
• 1⁄2 teaspoon whole black peppercorn
• 1⁄2 teaspoon cumin seed
• 2  small cardamom pods, seeds of
• 10  cloves
• 2  whole black cardamom pods
• 1  cinnamon stick
• 1  bay leaf
• 1⁄4 teaspoon nutmeg
• 2  teaspoons  coriander seeds

Directions

1. Heat oil in a heavy based pot.
2. Add meat and fry it a little.
3. Add salt, chili powder, turmeric, coriander powder and ginger paste.
4. Mix well. Add a little water.
5. Dissolve flour in half a cup of water and add this to the meat and bring to boil.
6. Grind all the whole spices ( spice mix).
7. Put all the ground spices in a fine cotton cloth bundle.
8. and add to meat.
9. OR grind them till powdery fine and add them to the meat.
10. Add 3-4 cups of water; cover and leave to tenderize on very low flame. It can take up to 5 - 6 hours if using chicken and more if using beef.
11. When meat has softened remove the bundle of spices and make the curry into desired consistency.
12. To Garnish--Fry some onion slices in a little oil until golden brown and add to Nihari.
13. Also garnish with fresh coriander, ginger and green chilies.