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Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: tempest63 on March 14, 2016, 06:12 AM

Title: Nihari
Post by: tempest63 on March 14, 2016, 06:12 AM

Cooked this up for the kids yesterday. Went down a treat and funnily enough number two daughter bought me the book that it originated from, Saveur soups and stews.

PAKISTANI SLOW-COOKED LAMB STEW (DUMBAY KI NIHARI)

A rich, spicy stew topped with bright cilantro leaves, a squeeze of citrus, and thin-sliced hot chiles, nihari is the ultimate comfort food for home cook and Lahore native Zainab Shah, whose mother makes this dish for her and her family. The dish

Title: Re: Nihari
Post by: Peripatetic Phil on March 14, 2016, 09:43 AM

I have never tried Nihari from scratch, Tempest, although I have eaten and enjoyed it very much in Lahore 1 and elsewhere, and also cooked it at home from pre-packed Nihari mix.  I am interested in trying your recipe, but puzzled by some of the terminology :  "cilantro", "canola oil" and "Kosher salt".  The first two are clearly Americanisms, but the third really puzzles me -- what is Kosher salt, and why is it used/required  in this dish ?

** Phil.

Title: Re: Nihari
Post by: Secret Santa on March 14, 2016, 12:10 PM

Quote from: Phil [Chaa006] on March 14, 2016, 09:43 AM

what is Kosher salt, and why is it used/required  in this dish ?

Oy vey! It's explanation you want my boy?  ::)

Title: Re: Nihari
Post by: Peripatetic Phil on March 14, 2016, 04:15 PM

Quote from: Secret Santa on March 14, 2016, 12:10 PM

Oy vey! It's explanation you want my boy?  ::)

Explanation, schmexplanation -- are you buying or selling, already  ?

Title: Re: Nihari
Post by: Curry addict bob on March 14, 2016, 07:54 PM

Here we go I have this salt in the pantry I used it in the recipe below,I'm not convinced it's any different to normal sea salt

http://www.chowhound.com/recipes/easy-slow-cooker-bbq-beef-brisket-30796

As for the nihari this type of recipe is the type of curry I like to cook the flavour will be tremendous no doubt

CAB.

Title: Re: Nihari
Post by: tempest63 on April 16, 2016, 09:22 PM

Quote from: Phil [Chaa006] on March 14, 2016, 09:43 AM

what is Kosher salt, and why is it used/required  in this dish ?

** Phil.

Sorry Phil, I've not been here much just recently. I always understood Kosher salt to be like Maldon sea salt, and that is what I use when a recipe calls for Kosher salt.

This link may be of help

http://www.thekitchn.com/kosher-salt-where-it-comes-from-why-its-called-kosher-ingredient-intelligence-219665

Title: Re: Nihari
Post by: Peripatetic Phil on April 16, 2016, 10:05 PM

Many thanks, Tempest -- I am a great fan of Maldon salt (one side of my family comes from Maldon, and the other side retired there) so I always have some in the house; I will give it a go.

** Phil.