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Pakistani Nihari with Potato Parathas and Garlic Pickle
  • Pakistani Nihari with Potato Parathas and Garlic Pickle
  • Pakistani Nihari with Potato Parathas and Garlic Pickle
  • Pakistani Nihari with Potato Parathas and Garlic Pickle
  • Pakistani Nihari with Potato Parathas and Garlic Pickle
Pakistani Nihari with Potato Parathas and Garlic Pickle

Pakistani Nihari with Potato Parathas and Garlic Pickle
£9.00

Nihari is a comforting curry of lamb cooked until tender, flavoured with fragrant, warming spices such as cinnamon, green cardamon, black cardamon and nutmeg. It’s traditionally served with fresh garnishes including ginger, coriander and lemon which really lift the rich flavours, and it’s commonly eaten at breakfast time in Pakistan where it’s thought of as the national dish. 
More info

Nihari is a comforting curry of lamb cooked until tender, flavoured with fragrant, warming spices such as cinnamon, green cardamon, black cardamon and nutmeg. It’s traditionally served with fresh garnishes including ginger, coriander and lemon which really lift the rich flavours, and it’s commonly eaten at breakfast time in Pakistan where it’s thought of as the national dish. We’re serving it here with some delicious potato parathas which are surprisingly easy to make and perfect for mopping up all those curry juices. Also on the side we’ve got a garlic pickle, a simple veg sabzi and a cooling carrot raita.
Details

Prep: 40 mins

Cook: 1 hour 50 mins

Serves: 4

Effort: Medium effort

Origin: India
Shopping list
  • 500g diced lamb (or 800g stewing lamb on the bone for an even more authentic version!) or use 200g whole button mushrooms and a 400g tin of chickpeas (drained) for a veg version
  • 1 large onion
  • 250g floury potatoes
  • 3 medium carrots
  • 150g peas or spinach (fresh or frozen)
  • 6 cloves of garlic
  • Fresh ginger
  • 10g bunch of coriander
  • 1 lemon
  • 15g butter
  • 150g natural yogurt (full fat is best)
  • 1 tbsp tomato puree
  • 1 tbsp vinegar (white wine or cider vinegar is best)
  • 250g plain flour (plus extra for rolling)
  • 2 tsp sugar
  • Rice to serve (optional)
Spices included

Paratha Filling Spices: cumin, turmeric, green bell pepper, coriander leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli

Pickle Spices: brown MUSTARD, cumin, asafoetida (asafoetida, gum arabic, rice flour, turmeric), chilli, mild chilli flakes (chilli flakes, sunflower oil, salt), onion, ginger, Kashmiri chilli

Whole Spices: Kashmiri chilli, black cardamon, green cardamon

Garam Masala: coriander leaf, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli

Ground Spices: Kashmiri chilli, turmeric, cloves, green cardamon, cinnamon, cumin, coriander, nutmeg

Sabzi Spices: coriander, cumin, garlic, black cumin, fenugreek, brown MUSTARD

Raita Blend: mint, coriander leaf, cumin, brown MUSTARD

Allergens are listed in CAPITALS. May contain CELERY and SESAME.

Store in a cool, dry place.

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