Pakistani nihari (slow-cooked spiced lamb stew)
Ragout and stew
Armenian cuisine
Nihari will always be to me, one of the recipes that best defines Pakistani cuisine, as it’s a confluence of migration, integration, and an evolution of individual flavor through produce and preference. It is no wonder that nihari is considered the national dish of Pakistan. <br /> <br /> <br />The Pakistani Nihari has evolved from use of local flavor preferences: In Karachi, in the south of Pakistan, it is made rather hot and even more spiced. In the eastern province of Punjab, there is a city called Chiniot where a dish called Kunna gosht is popular and clearly inspired by Nihari. The spices are slightly different (it uses black pepper and cumin seeds) and there’s the curious addition of milk, but the technique and ultimate flavor is very similar. You will also see nihari made with different cuts of meat, including chicken or goat brains, marrow, and tongue. <br /> <br />When eating Nihari, the stew juices are usually mopped up with naan, kulcha (leavened bread found in Lahore and Amritsar), or roti (flatbread). It is always topped with individual garnishes that enliven the flavor, including ginger, garam masala, lemon, caramelized onions, cilantro, and/or mint.
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