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Author Topic: Nihari  (read 6,922 times)

AI Summary
The discussion revolves around the preparation of Nihari, a Pakistani slow-cooked lamb stew, with one user sharing their positive experience cooking it for their family. A participant expresses interest in trying the recipe but seeks clarification on the use of "Kosher salt," leading to a light-hearted exchange about the salt's characteristics. Ultimately, the consensus is that Kosher salt is similar to Maldon sea salt, which some users prefer and plan to use in their cooking.

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Offline tempest63

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Nihari
« 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
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Offline Peripatetic Phil

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Re: Nihari
« Reply #1 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.
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Offline Secret Santa

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Re: Nihari
« Reply #2 on: March 14, 2016, 12:10 PM »
Quote from: Phil [Chaa006] on March 14, 2016, 09:43 AMwhat is Kosher salt, and why is it used/required  in this dish ?

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

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Re: Nihari
« Reply #3 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  ?
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Offline Curry addict bob

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Re: Nihari
« Reply #4 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.
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Offline tempest63

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Re: Nihari
« Reply #5 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
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Offline Peripatetic Phil

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Re: Nihari
« Reply #6 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.
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