Nihari with Taftan

Name: Nihari with Taftan
Total time: 12600 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 kg stewing beef; 2 onions, thinly sliced; 4 tbsp ghee or vegetable oil; 6 cloves garlic, minced; Thumb of ginger, minced; 3 tbsp nihari spice mix (see below or shop bought); 2 tsp kashmiri chilli powder; 2 tsp turmeric; 2 tsp ground coriander; 1 tsp ground cumin; 1 litre beef stock; Coriander; Green chilli; Kashmiri chilli flakes; 400 g flour; 2 tsp dried yeast; 2 tsp sugar; 3 tsp salt; 4 tbsp oil; 200 ml warm water; 200 ml milk; 4 tbsp coriander seeds; 2 tbsp cumin seeds; 1 tbsp fennel seeds; 1 tbsp peppercorns; 1 tsp cloves; 2 tsp cardamom pods; 2 cinnamon sticks; 1 bay leaf; 2 tsp nutmeg

TheMancunianCook @TheMancunianCook

Manchester

Why not make the most of the limited cold evening we have left before summer with a warm and hearty bowl of nihari and taftan!

Nihari is a traditional Pakistani and Indian slow-cooked meat stew that’s bursting with aromatic flavors, while taftan is a fluffy and slightly sweet bread that’s perfect for soaking up all the delicious juices. This combo is sure to satisfy your cravings and keep you energized for the day ahead.

Why not make the most of the limited cold evening we have left before summer with a warm and hearty bowl of nihari and taftan!

TheMancunianCook @TheMancunianCook

Manchester

Why not make the most of the limited cold evening we have left before summer with a warm and hearty bowl of nihari and taftan!

Saved

Ingredients

3 hours 30 minutes

4 servings

Nihari
1 kgstewing beef
2onions, thinly sliced
4 tbspghee or vegetable oil
6 clovesgarlic, minced
Thumb of ginger, minced
3 tbspnihari spice mix (see below or shop bought)
2 tspkashmiri chilli powder
2 tspturmeric
2 tspground coriander
1 tspground cumin
1 litrebeef stock
Garnish
Coriander
Green chilli
Kashmiri chilli flakes
Taftan
400 gflour
2 tspdried yeast
2 tspsugar
3 tspsalt
4 tbspoil
200 mlwarm water
200 mlmilk
Nihari mix
4 tbspcoriander seeds
2 tbspcumin seeds
1 tbspfennel seeds
1 tbsppeppercorns
1 tspcloves
2 tspcardamom pods
2cinnamon sticks
1bay leaf
2 tspnutmeg
1 tspground ginger
1 tspchilli powder

Saved

Steps

3 hours 30 minutes

1

If you are making the Nihari mix start by dry roasting the coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cardamom pods, cinnamon sticks, and bay leaf in a pan until fragrant, stirring constantly.
2

Let the spices cool down and grind them to a fine powder in a spice grinder or pestle and mortar.
3

Mix in the nutmeg powder, mace powder, dried ginger powder, and red chili powder.
4

For the Nihari, heat the oil or ghee over medium-high heat. Add sliced onions and fry until they are golden brown, stirring occasionally.
5

Add the minced garlic and ginger and cook for 1-2 minutes, stirring constantly.
6

Add the meat to the pan and cook for a few minutes until it is browned on all sides.
7

Add the nihari masala powder, salt, red chilli powder, turmeric powder, coriander powder, and cumin powder. Stir well to coat the meat evenly with the spices.
8

Add the stock to the pot and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 2-3 hours until the meat is tender.
9

To make the taftan, combine flour, yeast, sugar, and salt in a mixing bowl. Add warm water, milk, and oil and mix to form a smooth dough. Cover with a damp towel and let it rise for an hour.
10

Preheat the oven to 350°F (180°C). Divide the dough into small balls and roll out into thin circles. Place on a baking sheet and bake for 10-15 minutes until lightly browned.
11

To serve, ladle the nihari into bowls and garnish with fresh coriander leaves and green chilies. Serve with warm taftan bread.