Nihari, not Hector’s favourite Curry. Whilst the flavours can be decidedly different from the Karahi Gosht which appears so often in these pages, the issue is the accompanying – Shorva.
Two smallish Lamb Shanks have been in the freezer for perhaps too long. Freezer space may be better used by food that I know is definitely edible. Today was therefore one of experimentation, if deemed horrible, the Nihari gets ditched.
The fallback was also from the freezer, a portion of Yadgar’s – (Chicken) Keema Mutter Aloo. Today Yadgar announced that they are closed as instructed, but next week hope to set up Takeaway from 14.00 and Delivery from 15.30. Delivery, but how far?
Recipes for Nihari were studied online, not one of my five Indian cookery books had this dish. Some recipes had Onions, some not. Cooking a Curry without Onion, Tomato, Turmeric, no Herbs? I settled for one small Onion. Nihari Masala presumably can be purchased in a box. Again, after looking at a few sites, I settled on what appears on the Nihari Recipe page. Nutmeg, I never get to use Nutmeg, today is the day!
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The Nihari Masala was roasted then ground, having taken care not to let it go too far in the wok, else black smoke fills the house.
Once the Onions then the Lamb Shanks were browned, the first mixture of Spices was stirred in.
On releasing the pressure, the Lamb was clearly well cooked. The Nihari Masala was stirred in and cooked for a further twenty minutes. Who spotted the big Green Chilli? If it wasn’t cooked today… Finally, Wholemeal Chapatti was the chosen Flour for the end sequence, I have to get rid of it somehow. Future Bread making will be done with White Chapatti Flour. Today I defrosted an Asda Flatbread which I know to be excellent.
The Shorva for the Nihari was thankfully thicker than any I have been served in a restaurant. First sample, too much Nutmeg? More Salt and more Cinnamon required, I adjusted the Recipe accordingly. It also tasted a bit – floury, less required, but then the sauce stays thin. I decanted to a new pot and set the Nihari aside for two hours.
Two Hours Later
With the Bread in the oven and some Basmati in the Microwave, time to reheat the Nihari and the Keema Aloo Mutter. The difference between the two was clear, the Keema had Oil, the Nihari had Gravy.
Nihari – Lamb Shank
Most importantly, the Lamb was up to muster, beautifully Tender, full of Flavour. The sitting time had helped the Flavour of the Shorva, the – floury flavour – had gone, the Seasoning had developed. The Spice was never going to be more than bottom end of the scale given what did not go in. Is this where Chefs in so many German Curry Houses start from?
Marg found it pleasant, no more. For once she couldn’t say it was – Spicy. She acknowledged that this Curry had a – Gravy – rather than a – Masala.
What’s it called?
The Tomato and Garlic Flatbread lived up to expectation. My dislike of Naan with too much Garlic is well recorded. This Bread does not suffer from that and it always rises at the edges. Definitely worth having a couple tucked away.
The Keema Mutter Aloo had the Seasoning, and way more Spice. That it was Chicken Mince did not bother me. The Peas and Potatoes offered much needed diversity, else our meal was Meat and Gravy.
The next time Lamb Shank finds its way into my shopping basket, it shall be cooked as nature intended – Kleftico.