Hey folks, do you remember me from my last post? Ok if you do it is time to get the masala ready and start cooking.
This is the famous nihari that is from Karachi, Pakistan like I said in my preivous post. I made It with 1 pound or 1 kilo of meat and my meat of choice was beef tonight.
Chicken, lamb, goat and veal can be used also and these pieces of meat are in big chunks and not bite size like stew meat pieces.
In my pressure cooker I added 1 oz of olive oil followed by the meat itself. I chopped 2 cloves of garlic, added the contents of my mortar that has the nihari masala in it that is freshely made, 1 pinch each of garam masala, pink salt, red chili powder, turmeric and paprika for color.
I added 1 medium piece of ginger that I peeled and washed cut in to tiny strips and 2 pinches of cilentro. I chopped and deseeded 1 green chili then combined them with the meat that I was frying in the oil in the pressure cooker. I added 1 quart or 1 liter of water on high heat.
This way the meat gets caught by all of the flavors of the different spices. Nihari is a very spicy dish. Place the cover on the pressure cooker and wait for the safety valve to pop up and cook for 30 minutes.
Turn the heat off and let the pressure escape. While this is going, you can make roti while waiting for the pressure to subside. Just be patient because it takes about 10 to 15 minutes and it is better to be safe then sorry.
When it is safe to open then check to see if the meat is tender. If not let it cook for another 15 minutes then let the pressure escape again.
Enjoy with naan.
