Beef Nihari
Description
A deeply flavorful and slow-cooked traditional South Asian stew made with tender shank meat and marrow bones, simmered in a rich, aromatic spice blend. Thickened with wheat flour and finished with a fragrant onion tarka, this iconic dish is best served piping hot with naan.
Ingredients
Instructions
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Dry roast all the ingredients for 30 seconds (no oil), grind to make a powder.
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Sift and set aside.
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Heat 4-5 tbsp of oil in a large pot.
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Add meat and bones, and fry until it is browned.
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Add ginger garlic paste and nihari masala along with all the spices.
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Add 4-5 cups of water if you are using a pressure cooker (otherwise, add 10-12 cups of water).
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Pressure cook for 30-40 minutes to get desired tender meat.
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For slow cooking on the stove, first, bring the mixture to a boil then let it simmer for 4-5 hours, covered.
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Once the meat is done take out the meat.
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There should be 3 cups of liquid left in the pot, if not add water and bring it to a boil.
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Dissolve wheat flour in 1 cup of water make sure there are no lumps ( if there's any,sieve the mixture).
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Bring Nihari to a boil and whisk aata mixture to it briskly.
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Stir continuously to avoid lumps.
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The nihari will get thickened as it cooks.
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Adjust consistency as desired.(add more water to loosen, more aatta mixture to thicken.)
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Put the meat back in the Nihari
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Fry sliced onion in 1/2 a cup of oil when golden ,add 1 tsp nihari masala (for colour) and pour it on the top of the nihari like a tarka.
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Cover and let it simmer for another 30 minutes.
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Garnish & serve with naans.
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