Beef Nihari
Serves 4
Directions
- 1Toast the whole spices in a dry pan for ~30 seconds until fragrant and grind with the nutmeg and black cardamom into a fine powder.
- 2Heat oil in a Dutch oven and cook the onions until deep golden brown. Add the beef shank and sear, then add the garlic and ginger.
- 3Add salt, 4–6 tbsp nihari masala, chilli powder, turmeric, chilli flakes and bay leaf. Stir well.
- 4Add 4–6 cups water, cover, and simmer on low for 6–8 hours, adding more water if needed.
- 5Taste and adjust the salt, masala and chilli. Simmer another 10–15 minutes.
- 6Mix 4–6 tbsp atta or flour with room-temperature water until completely smooth, then slowly stir it into the nihari and cook until thick and silky.
Ingredients
- 700–900 g beef shank
- 2 medium onion
- 1/4 cup neutral oil
- 1 head garlic
- 4 tbsp ginger
- 4–6 cups water
- 4–6 tbsp nihari masala
- 1 tbsp red chilli powder
- 1 tsp turmeric
- 1 tbsp red chilli flakes
- 1 whole bay leaf
- salt (optional)
- 4–6 tbsp atta or all-purpose flour
- 4–5 whole cloves
- 1/2 tbsp black peppercorns
- 1 inch cinnamon
- 1 whole star anise
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1–2 tbsp fennel seeds
- 4–6 whole green cardamom pods seeds
- 1 tsp nutmeg
- 1 tsp black cardamom powder
Equipment
Dutch ovenpan
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