Special Nihari is a traditional Pakistani recipe for a classic curry of camel meat and marrow bone in a spiced ginger-garlic base flavoured with nihari masala. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Special Nihari.
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This dish is 'special' due to the inclusion of marrow and marrow bones which enriches the broth.
Ingredients:
1 kg camel meat (typically shank), cut into bite-sized pieces
250ml (1 cup) ghee
200g of bone marrow (nallis)
2 tbsp red chilli powder
3 tbsp ginger-garlic paste
1 tsp salt
3 tbsp ground coriander seeds
2 tbsp maida (fine flour) blended to a slurry with 100ml water
2 tbsp nihari masala
Method:
Place a wok or karahi over medium heat. Once hot add the ginger-garlic past and fry for about 2 minutes until aromatic. Now add in the meat and the spices. Cook for 5 minutes then add the bone marrow and stir into the ghee until dissolved.
Pour over enough water to just cover then mix in the flour and water slurry. Bring to a simmer, cover and cook for about 40 minutes, until the meat is tender. Continue cooking until the gravy has thickened to your liking.
Heat a little ghee in a frying pan and use to fry the nihari masala for about 2 minutes, or until aromatic.
Turn the Special nihari into a warmed serving dish, then garnish with the fried nihari masala.
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