Slow Cooked Nihari - Velvety Gravy With Succulent Meat
Beef Shank is marinated in a special blend of roasted spices. It's then seared and then cooked low and slow and its finally thickened with a flour slurry before serving. You can also make this recipe with Lamb, Mutton or even Chicken.
Ingredients
| Nihari spice blend: | ||
| Fennel seeds | 1 Tablespoon | |
| Cumin seeds | 1 Tablespoon | |
| Coriander seeds | 1 Tablespoon | |
| Peppercorns | 1 Tablespoon | |
| Bay leaves | 2 | |
| Green cardamoms | 6 | |
| Black cardamoms | 2 | |
| Cinnamon stick | 2 Inch | |
| Mace flower | 1 | |
| Star anise | 2 | |
| Cloves | 10 | |
| Red kashmiri chillies | 6 | |
| Ginger powder | 1 Tablespoon | |
| Turmeric | 1/2 Tablespoon |
Directions
MAKING:
1. Slightly toast the whole spices and add to a food processor when cool
2. Add the ginger and turmeric powder
3. Add lemon juice and salt to the meat, followed by all the Nihari masala
4. Add the chilli powder, ginger & garlic paste and coat the meat
5. Heat some oil and ghee and sear the meat
6. Add the tomato paste and half the water to any of the leftover masala
7. Mix it and add it over the seared meat
8. Add the rest of the water to cover the meat
9. Cook this low and slow for 4 hours, turning the meat over at intervals
10. Add salt if required
11. Thicken the gravy with a flour slurry
SERVING:
12. Serve and enjoy!
Recipe Summary
