Beef Nihari is a slow cooked meat stew. It's typically made with a fatty and bony part of the cow such as the shank. The meat is cooked in a special blend of spices and the gravy is thickened with flour.
|For nihari masala:|
|Fennel seeds||1 Tablespoon|
|Cumin seeds||1 Tablespoon|
|Coriander seeds||1 Tablespoon|
|Ginger sticks||2 Inch|
|Red chilli powder||1 Tablespoon|
|Turmeric powder||1/2 Tablespoon|
|Oil||1/4 Cup (4 tbs)|
|Ginger garlic paste||4 Tablespoon (fresh)|
|Beef shanks||1 1/2 Kilogram (about 3 lbs)|
|Slurry||2 Tablespoon (purpose flour & water)|
|Cumin seeds||1 Teaspoon|
|Black sesame seeds||1 Teaspoon|
|Dried red chillies||4|
|Garnishes||1/2 Cup (8 tbs) (Julienne of Ginger & Garlic, Lime & Lemon wedges, Sliced green Chillies, Fried Onions, Coriander)|
1. Prepare the Nihari masala by grinding all the spices together.
2. Heat some oil and saute the ginger and garlic.
3. Add the shanks and all the ground nihari masala and salt.
4. Add a little water if it starts to burn.
5. Coat the shanks in the spices and add the rest of the water, cover and slow cook for 2.5 – 3 hours.
6. Remove the shanks make a flour slurry and thicken the gravy.
7. Prepare the tadka by heating some ghee and saute the cumin and sesame seeds.
8. Add the dried chillies and pour the tadka over the nihari – this is totally optional and not done in many nihari recipes.
9. Serve and enjoy!