Nahari is a hearty meat curry eaten for breakfast amongst various parts of India and pakistan. In Arabic ‘Nahar’ refers to ‘’morning’ and is usually eaten in the winter months as it’s so comforting in cold weather. I was getting ready to make my own nahari spice mix but my local shop ran out of two of the spices for it so had to resort to buying a ready made spice mix. Never the less, it turned out equally delicious 😋
Nahari recipe
Ingredients
750g mutton shank or shoulder ( used shoulder sliced in 3 chunks with bone)
1.5 medium onions
1.5 tbsp garlic ginger paste (I made fresh)
1.5tbsp gram flour (roast and put aside)
2 green cardamoms
3 cloves
Good pinch of ground mace
Good pinch of grated nutmeg
Salt to taste
1/2 cup oil (I used half olive snd half sunflower)
1 litre water
35g nahari spice mix (see pic of brand I used). You can use the full 50g if you prefer a real depth of spice or keep it to 30-35g if you prefer a lighter, less heavy but delicious version.
Method
1. Dry onions until deep golden colour bordering on light-medium brown, add meat and cook on medium flame for 2 mins to get the meat coloured. Add ginger garlic paste And salt. Stir and cook for a minute or so.
2. Add nahari spice mix and stir, cook for 2/3 minutes until oil separates. Add cloves and green cardamom, mace and nutmeg.
3. Add water, stir and simmer in low for 2.5hrs until meat is very tender (should fall of the bone).
4. Mix the roasted gram flour with a little water to make a runny paste. Set aside.
5. Spoon off the oil from the nahari curry. Add gran flour paste and cook for a further half hour on lowest heat.
6. Serve in a bowl and add the spooned off oil back into the curry (up to you how much you put back in).
7. Garnish with coriander, ginger and sliced green chillies. Lemon wedges too but optional. Serve with naan.