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Slow-cooked until the meat falls off the bone, nihari is a rich, deeply spiced Pakistani stew traditionally eaten for breakfast. Pile on the crispy onions, ginger and a squeeze of lemon, and mop it all up with warm chapatis. Worth every minute of the wait!
1.
Heat the butter in a large heavy-based pot over a medium heat. Fry the onion for 12–15 minutes, stirring often, until deep golden. Lift out a third of it for the topping.
2.
Add the garlic and grated ginger, and cook for 1 minute.
3.
Add the meat, the whole spices, the spice mix and the salt. Cook for 5–8 minutes, turning the meat, until browned all over.
4.
Pour in the water and bring to the boil. Cover and simmer on a low heat for 2½–3 hours, until the meat is falling off the bone. Top up with hot water if it gets too dry.
5.
Mix the flour with a little cold water to make a smooth paste. Stir it into the pot with the chickpeas, then simmer uncovered for 15–20 minutes, stirring often, until thickened.
6.
Remove the bones and whole spices.
7.
Warm the chapatis according to the pack instructions.
8.
Serve the nihari topped with the crispy onions, ginger matchsticks, coriander and green chillies, with lemon wedges and the chapatis on the side.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Freeze individual portions for up to 3 months, defrost overnight in the fridge and reheat until piping hot, adding a splash of water if it's too thick. Add the fresh toppings just before serving.
Tip
Lower carb: Serve without the chapatis. Lower fat: Use 1 tsp butter instead of 1 tbsp, and skim off any fat from the top before thickening.
Cost-saving tips
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