The Perfect Pantry posted a slow cooker recipe for nihari, which is a curry from Pakistan. It also has the nickname of “old clothes”, which is what the beef brisket looks like when you pull the meat apart with forks after hours of cooking .
I made this dish twice. It is super simple and I think they got got the spices correct. However, I have a few ideas on making this even better.
- Swap out the canola oil for either a slab of butter or ghee. The canolification of Indian cooking sickens me.
- Cut the garlic requirement in half, unless you really like garlic.
- Instead of cooking for 9 hours on low, I cooked it for 5 1/2 hours with just the first hour on high. BTW, that is a trick I use with most slow cooking recipes. Cooking for 9 full hours will certainly have the meat melting in your mouth, but I don’t mind a little bit of chewing. Plus I subscribe to the theory that we shouldn’t be over cooking our proteins.
Beef Brisket Curry