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Camel Nihari
Camel Nihari is a traditional Pakistani recipe for a classic curry of camel meat in an aromatic onion base with nihari masala. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Camel Nihari.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
8–10
Rating: 
Tags : CurryChilli RecipesSpice RecipesPakistan Recipes
Camel meat is consumed in Pakistan but it tends to be reserved as a local/village meat. This nihari or meat stew based on camel is typically eaten for Eid-ul-Adha. But in my quest for new camel-based recipes this now brings Pakistani recipes into the fold.
Ingredients:
For the spice bag (potli):
1 piece of dried ginger
1 1/2 tsp fennel seeds
700g camel meat, cubed
250ml oil
250ml water
2 onions, sliced
1 tsp ginger-garlic paste
1 tbsp red chilli power
1 tbsp talhar mirch (Kashmiri chilli) powder
1 tbsp ground allspice
1 tsp salt
1/2 tsp ground turmeric
1.5l water
5 tbsp rose flower water
1 tbsp cornflour blended to a slurry with 2 tbsp water
1 1/2 tbsp
nihari masala
To garnish:
lemon slices
ginger slices
green chillies
Method:
Tie the dried ginger and fennel seeds in a bag then set aside.
Place a kadhai or wok over medium heat. Once hot add the oil and use to fry the onion for about 5 minutes until soft but not coloured. Add the spice bag and continue cooking the onion for about 4 minutes, until golden brown. At this point add the meat and stir in the ginger-garlic paste. Stir-fry the ingredients for 5 minutes then add the water, bring to a simmer, cover the pot and cook for 10 minutes.
Now add the chilli powders, allspice, salt and turmeric. Stir to combine then continue cooking until the mixture is almost dry before mixing in the 1.5l water. Bring to a simmer, cover and continue cooking for about 30 minutes, until the meat is completely tender.
At this point skim off any excess oil from the surface of the dish. Add the nihari masala, stir to combine and continue cooking for 5 minutes. Mix in the cornflour slurry then return to a simmer and cook, stirring occasionally, for about 15 minutes, until the gravy has thickened to your liking.
Mix in the rose flower water, then turn into a warmed serving bowl, garnish with lemon slices, ginger slices and green chillies. Accompany with rice.
