Slow cooked in earthy spices like chilli powder, turmeric, garam masala, cumin powder and fennel, Nihari is a fall of the bone delicious beef shank with gravy.
|Red onions||2 Medium , finely chopped|
|Nihari meat||6 Pound ((Nihari meat is specially cut Beef shank, large pieces with bone))|
|Chilli powder||2 Teaspoon|
|Fennel powder||2 Teaspoon|
|Garam masala||2 Teaspoon|
|Cumin powder||2 Teaspoon|
|Ginger and garlic paste||2 Tablespoon|
|Tomato puree||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Salt & pepper||To Taste|
|Desi ghee||2 Tablespoon|
1. Marinate your lamb shank with ginger garlic paste, lemon juice and salt.
2. Heat desi ghee in a big pan. Add star anise, cardmoms, cloves to the pan.
3. Drop in chopped onions and saute until nice and golden brown. Remove onion from the pan and set aside.
4. Sear lamb shanks on both sides in batches in the same pan.
5. Put all the meat back into the pan. Add chili powder, garam masala, turmeric, cumin powder and fennel powder to the meat.
6. Also add tomato puree and water. Drop in all the onion and the spices back into the pan. Mix well.
7. Put the lid on and continue to cook nihari for at least half an hour.
8. Transfer the nihari meat with all the masala to a slow cooker. Leave it on low setting to cook overnight.
9. Stir yogurt into the nihari.
10. Garnish with julienned ginger and garlic, fried onions, diced green chilies and cilantro. Serve.