After spending two weeks in Europe, it was back to the grindstone – with another trip to the Muslim world.
This time, I was cooking Nihari, a national dish of Pakistan, and a contrast from the rice-and-meat heavy influence of most of the Middle East. Hell, in the U.S., we’d call this fusion cuisine – a mix of Indian and Middle Eastern influences.
It’s easiest to think about Nihari as a curry – aromatic spices, carefully prepared, meat slow cooked in them. That’s why I used a slow cooker for Nihari, then serving the juicy goodness over white rice.
It was another hit. Relatively easy to make, fix-it-and-forget it slow cooker food that works as either a breakfast or a dinner.
This recipe was sourced from several sites, which includes My Tamarind Kitchen.
- 1 Tb fennel
- 1 stick cinnamon
- 12 green cardamom pods
- 2 star anise
- 1 1/2 Tb coriander seeds
- 1 Tb cumin seeds
- 2 pieces of mace
- 1/2 ts nutmeg
- 2 Tb poppy seed paste (grind in a mortar and pestle with a bit of hot water)
- 1 Tb cloves
- 3/4 Tb black peppercorns
- 6 Tb ghee
- 1 inch fresh ginger, grated finely
- 1/2 Tb fresh crushed garlic
- 2 Tb red chili powder
- salt to taste
- 1 lb lamb meat
- 2 Tb plain flour, sifted
- Marinade overnight using the marinade from Oman: Harees Laham.
- Grind all ingredients for the garam masala in a coffee grinder.
- Heat ghee on medium heat and lightly fry the ginger and garlic. Then add in the lamb and brown lightly. Add red chili powder, salt and the ground garam masala.
- Fry until the masala is fragrant, adding water as needed to prevent burning.
- Move to a slow cooker, add one cup of water, and cook on medium for 3 hours or low for the day.
- Mix flour and about one cup water (taken from slow cooker if it’s available) and add to meat. Simmer for another 20 minutes.
- Serve over rice.