This Nihari Masala blend forms the basis for a perfectly flavored Pakistani stew. Cardamom, coriander, black cumin, cinnamon, mace, and other spices unify to create a warm and hearty meat stew.
Nihari originated in Lucknow during Mughal rule of Northern India. It most likely evolved as a hearty peasant meal, protein-rich and nourishing to fuel a laborer throughout his day. This dish was then introduced to and popularized in royal courts. Nihari remained a staple in Mughal palace kitchens for many years, and consequently today the dish remains popular in Northern India and Pakistan.
This Nihari Masala blend contains:
Black cardamom
Coriander
Black cumin
Nutmeg
Cinnamon
Mace
Ginger
Long pepper
You can prepare nihari with a shank cut of beef, mutton, lamb, or goat meat. All impart different flavor to the stew, and all pair well with our Nihari Masala blend.
First, brown the meat in a pan. Add spice mix. Next, add water to cover, reduce heat to low, and cook for about 2 hours, or until the meat is tender. Then, mix 2 tbs flour with 4 tbs water, stirring to form a paste. Add to the stew and mix in. Finally, cook for an additional 30 minutes until the stew is thickened. Serve with naan or roti.
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