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.