Family Dinner in Pakistan
DinnerDelicious is so proud to have our very first “world dinner representative!” If you’ve ever wanted to take a peek into the way other countries/cultures eat and prepare meals, this section of our site will give you just that.
Fareheen has shared a family recipe with us. Farheen lives in Pakistan and she has given us a little glimpse of what dinner is like there. Thank you so much Fareheen!
Please visit Fareheen at her blog in Pakistan – > Heenieblogsfood
Fareheen from Pakistan shares:
Hello everyone! I am really excited to be a part of Dinners from around the World to represent my country, Pakistan. Before sharing my personal favorite recipe I would like to give a quick overview of Pakistani food which is basically an amalgamation of different cuisines. Yeah!
You see Pakistan, India and Bangladesh were one single country, India, ruled by Muslim rulers; Mughals that is, for centuries. Just like our languages and traditions, food is also very much similar to Indian, Persian, Afghani, Bengali, Arabic and even Turkish cuisine. All this diversity is due to the geographical conditions and historic connections.
We are basically meat eaters! Lamb, beef and chicken grace our dining tables on daily basis with seasonal vegetables and all kinds of daals (pulses) which quite frankly every kid tries to dodge. Roti/chapati, naan, paratha are the staples. Each province has its own customized biryani and pulao/pilaf, kebab, raita and chutney. Most common desserts would be kheer, firni (both like rice pudding), zarda (saffron infuse rice), kulfa (local ice cream on stick), falooda ( corn flour noodles with kulfa) and halwa.
I choose to share Nihari with you all. It is a slowly cooked, spicy and aromatic beef shank curry, thickened by flour or chickpea flour. In Punjab province it is served for breakfast too. To shorten the ingredient list I am using Shan Nihari Masala which is available everywhere.
Ingredients: (4-6 servings)
1 kg (2.2 lbs) Beef shank, boneless, cut into 4-6 slightly bigger pieces
40 gm Shan Nihari Masala (2-1/2 tablespoons)
1 tbsp ginger paste
1/4 cup cooking oil
3 lit water (4 cups per liter)
2 tsp anise powder
1 1/2 tsp ginger powder
3/4 tsp green cardamom powder
100 gm (3/4 cup) all purpose flour, mix it with 1 ½ cups water (or use chickpea flour for gluten free version)
1/2 – 3/4 cup cooking oil or ghee
I small onion, thinly sliced
2 cloves of garlic, sliced
Lemon, sliced ginger, chopped green chillies and fresh coriander for garnish
Naan as required (flat bread)
In a mixing bowl combine beef pieces, Shan Nihari Masala, garlic paste and cooking oil together and refrigerate overnight.
Transfer the meat and the marinade to a big cooking pot. Cook over medium high flame, stirring at regular intervals for about 4-5 minutes. Add water and bring to a boil. Lower the flame to low, cover the pot and let it cook for 4-5 hours.
Add anise powder, ginger powder and green cardamom powder. Gradually pour in the dissolved flour, stirring continuously. Cover the pot and cook for another 10-15 minutes over medium flame, stirring occasionally.
In a small frying pan heat cooking oil or ghee, add onion slices and fry till golden brown. Add sliced garlic and fry for few seconds more. Pour over the gravy. Cover the pot and simmer for 15-20 minutes. Turn off the flame but do not take the lid off for another 10 minutes.
Garnish with sliced lemon, chillies, ginger and chopped coriander. Serve hot with naan.SHARE THIS STUFF!