48-hours camel nihari

Name: 48-hours camel nihari
Prep time: 20m
Cook time: 48h:45m
Yield: 4

Camel meat, an Emirati ingredient, gets a Mughlai makeover in this slow-cooked stew.

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Cuisine:

Cook time:48h:45m

Prep time:20m

Servings:4

For the camel meat

250gm camel hump, or other cut

2.5l water

2 tbsp whole spices (cardamom, cloves, cinnamon, bay leaf)

2 tsp crushed garlic

2 tsp crushed ginger

1 green chilli, chopped

½ medium onion, diced

For the nihari

2 tsp ghee

3 tsp whole spices (cinnamon, clove, green cardamom, bay leaf)

2 tbsp ginger garlic paste

80gm brown onion paste

2 tsp ground yellow chilli

1 tsp ground red chilli

4 tsp ground turmeric

4 tsp ground coriander

50gm yoghurt

100ml braising stock

1 tsp ground garam masala

Micro herbs and mint, to garnish

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Ingredient Substitution Guide

1. Place the meat, water, spices, garlic and ginger in a large pan. Put the lid on and then cover with foil to seal and cook on very low heat for 48 hours.

2. To make the nihari, heat the ghee in a pan, add the whole spices and ginger garlic paste and cook for 5 minutes.

3. Add the brown onion paste, chillies, turmeric and coriander. Cook until the oil separates.

4. Whisk the yoghurt until smooth then add to the pan with the stock. Simmer for 20 minutes. Adjust the seasoning with salt and finish with garam masala.

5. To serve, place the braised camel meat on a plate and top with the sauce. Garnish with mint and micro herbs. Serve with roti or rice.

6. Tip Home cooks unable to find camel meat can use boneless leg of lamb instead.

Recipe courtesy: Chef Himanshu Saini, Tresind

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