This Nihari Masala Simmer Sauce makes a delicious and fragrant nihari, or Pakistani beef stew. Cardamom, coriander, black cumin, cinnamon, mace, and other spices unify to create a warm and hearty simmer sauce to create the perfect dish.
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 simmer sauce contains:
Water
Ghee (clarified butter)
Safflower oil
Flour
Onion
Garlic
Spices
Nihari can be prepared with a shank cut of beef, mutton, lamb, or goat meat. Brown the meat in a pan, then add simmer sauce. Bring to a boil, reduce heat to low, and simmer for about 2 hours, or until the meat is tender. Add water throughout as needed.
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