About this recipe:This Pakistani curry is also known as nihari. Beef is slowly cooked in a wonderful homemade spice mix. Although traditionally eaten as breakfast, you can enjoy it for lunch or dinner.
500g beef (or chicken), cut into chunks
1/2 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ginger paste
1 teaspoon pepper
1 teaspoon chilli powder
4 tablespoons oil
3 tablespoons flour
salt to taste
For the Spice Mix
2 teaspoons fennel seeds
2 small cardamom pods, seeds only
2 whole cardamom pods
2 teaspoons coriander seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon cumin seeds
1 cinnamon stick
1 bay leaf
1/4 teaspoon ground nutmeg
sliced onion, coriander, ginger and green chillies for garnish (optional)
Method Prep:10min › Cook:5hr › Ready in:5hr10min
Take a slow cooker and heat oil. Fry the meat a little.
Mix in salt, chili powder, turmeric, ground coriander, pepper and ginger paste. Pour in a little water. Mix flour in 125ml water. Add this mixture to the meat and boil it.
Grind all the spice mix to a very fine powder. Add this to the meat.
Add 750ml to 1 litre water, cover and leave it to tenderise over very low heat.
It will take about 5-6 hours for chicken and more if using beef.
Fry some sliced onions in oil until golden brown. Garnish dish with onions, fresh coriander, ginger and green chillies. Serve.