Nihari, a beloved slow-cooked stew of meat, primarily beef or mutton, is a hallmark of Pakistani cuisine, particularly in Lahore. Crafting an authentic Nihari at home starts with sourcing the right ingredients. Lahore, with its rich culinary heritage, offers numerous spots where you can find top-quality spices and meats essential for cooking traditional Nihari. Here’s a guide on where to find the best ingredients in Lahore and a simple recipe to make Nihari at home.
Where to Buy Ingredients for Nihari in Lahore
1. Akbari Mandi Located in the heart of Lahore, Akbari Mandi is one of the largest and oldest spice markets in Asia. Here you can find every spice needed for Nihari, including fresh nutmeg, mace, fennel seeds, and the special Nihari spice blend. The market’s traditional vendors also offer personalized spice mixes upon request.
2. Shah Alam Market For high-quality meat, which is crucial for Nihari, Shah Alam Market is the place to visit. Known for its variety and freshness, you can choose from beef shank, which is traditionally used, or mutton, as per your preference. The vendors here are knowledgeable and can guide you on the best cuts for making Nihari.
3. Local Organic Stores For health-conscious cooks, Lahore’s local organic stores provide premium, organically raised beef and mutton which are perfect for a richer, cleaner taste of Nihari.
Simple Nihari Recipe
Cooking Nihari is a slow process that rewards you with deeply flavorful and tender meat. Here’s how you can make it at home:
Ingredients:
- 1 kg beef shank (cut into pieces)
- 3 tbsp ghee or cooking oil
- 2 onions (finely sliced)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 3 tbsp Nihari spice mix
- Salt to taste
- 6 cups water
- Fresh coriander, green chilies, ginger slices, and lemon wedges (for garnish)
Instructions:
- Heat the Oil: In a large pot, heat the ghee or oil and fry the onions until golden. Add ginger and garlic paste and sauté until fragrant.
- Cook the Meat: Add the beef and brown it well on all sides. Sprinkle in the Nihari spice mix and salt, stirring well to coat the meat evenly.
- Simmer: Pour in water, bring to a boil, then reduce the heat to the lowest setting. Cover and let simmer for 6-8 hours, stirring occasionally, until the meat is extremely tender.
- Thicken the Gravy: An hour before serving, adjust the consistency of the gravy by adding flour mixed with water if it’s too thin, or more water if too thick.
- Garnish and Serve: Ladle the Nihari into bowls, garnish with fresh coriander, sliced ginger, green chilies, and a squeeze of lemon. Serve hot with naan or steamed rice.
This guide and recipe allow you to bring a taste of Lahore’s traditional flavors into your kitchen. By visiting the right markets for authentic ingredients and following the steps outlined in the recipe, you can create a delightful Nihari that captures the essence of Pakistani culinary tradition.
