When it turns cold, slow-cooked curries and noodle soups are what we want. Here are the warming dishes from Aamna’s kitchen, from nihari and paya, the classic winter breakfasts of Pakistan, to Burmese noodle soups and a pot of black dal.
Winter cooking at a glance
- Tougher cuts like shank, trotters and bone-in mutton turn tender with long, slow cooking
- Most of these curries taste even better the next day
- A big pot on Sunday gives you easy dinners in the week
Slow-cooked curries
| Recipe | What it is | Time |
|---|---|---|
| Nihari | Lamb shanks slow-cooked in a rich, spiced gravy, finished with ghee and chilli | About 2 hours 20 minutes |
| Mutton paya | Trotters simmered for hours into a rich, sticky broth | About 4 hours 10 minutes |
| Classic mutton curry | Bone-in mutton with whole spices, simmered until tender | About 2 hours 15 minutes |
| Mutton and potatoes curry | Mutton and potatoes in a spiced masala with nigella seeds | About 2 hours 10 minutes |
| Chana dal gosht | Mutton cooked with split chickpeas into a thick, hearty curry | About 1 hour 10 minutes |
| Burmese beef curry | Amè hnat: beef braised slowly with tomatoes, ginger and curry leaves | About 2 hours 25 minutes |
Soups and one-pot bowls
| Recipe | What it is | Time |
|---|---|---|
| Mohinga | Burmese fish and lemongrass soup with rice noodles | |
| Ohn no khao swe | Burmese coconut chicken noodle soup with crunchy toppings | About 1 hour 10 minutes |
| Kabuli pulao | Afghan rice cooked in lamb broth, with carrots and raisins | About 2 hours 30 minutes |
Dals
| Recipe | What it is | Time |
|---|---|---|
| Black dal | Black urad dal slow-cooked with butter and double cream | About 4 hours 35 minutes, plus overnight soaking |
| Dalcha | Yellow dal with plenty of vegetables | About 1 hour 15 minutes |
Tips for winter curries
- Go low and slow. Keep a gentle simmer with the lid on, and top up with hot water if the pot gets dry.
- Make a double batch. Cool what you don’t need quickly, keep it in the fridge and reheat it until piping hot.
- Finish fresh. Ginger, green chillies, coriander and lemon on top lift a rich curry.
- Want the story behind them? Read what is nihari? and what is paya?
Winter curry FAQs
What is the best curry for a cold day?
Something slow-cooked and rich, like nihari, paya or a bone-in mutton curry. For something lighter, try mohinga or ohn no khao swe.
Why are nihari and paya eaten in winter?
Both are rich, warming dishes cooked for hours, and in Pakistan they are popular winter breakfasts, especially at weekends.
Can I make these curries in a slow cooker?
Yes. Brown the onions, spices and meat first, then slow cook until tender. Thicken or reduce the sauce at the end if needed.
