Dilli Nihari

Dilli nihari is a slowly cooked meat stew associated with Old Delhi, served with bread. Kunal Kapur’s preparation browns sliced onions and sets them aside. Meat pieces are cooked in the same pot with ginger and garlic, followed by tomato purée, nihari masala and red chilli powder.^[1]

The browned onions are crushed and returned to the pot with water, ground fennel and dried ginger. The stew simmers covered. Some surface oil is skimmed off, and a wheat-flour-and-water slurry thickens the gravy before further cooking. Kapur serves it with khamiri roti; his listed garnishes include green chilli, ginger strips and coriander.^[1]