Slow cookers rule. You get to just dump a pile of meat and spices in a vat and walk away, to be hailed as some kind of culinary genius 8 hours later. This recipe is a take on a Pakistani dish, Nihari, and borrows heavily from the second edition of Anupy Singla’s cookbook The Indian Slow Cooker. The hardest step in the process is grating ginger, which speaks to how simple it is, but it yields a dish that is deeply comforting with complex flavors. Side benefit: your house smells amazing for ...