Nihari Beef Spice Stew (Print Version)
# Ingredients:
→ Whole Spices
01 -
1/2 piece small star anise
02 -
1-2 small bay leaves
03 -
1-inch cinnamon stick
→ Ground Spices
04 -
2-3 whole cloves
05 -
2-3 green cardamom pods
06 -
1/2 tsp fennel seeds
07 -
1/2 tsp paprika powder
08 -
1/2 tsp coriander powder
09 -
1/2 tsp cumin powder
10 -
1/4 tsp turmeric powder
11 -
1/4-1/2 tsp red chili powder or cayenne
12 -
1/4 tsp crushed red chili flakes
13 -
1/4 tsp black pepper powder
14 -
1/8 tsp garlic powder
15 -
Pinch nutmeg
→ Additional Spices
16 -
1 tbsp homemade Nihari Masala or 1/2 tbsp store-bought
→ Nihari Base
17 -
1/3 cup canola or other neutral oil
18 -
1 tbsp ghee or butter
19 -
1 large onion, thinly sliced
20 -
5-6 garlic cloves, crushed
21 -
3/4-inch piece ginger, crushed
22 -
1 1/4 tsp salt
23 -
1/4 cup durum atta flour
24 -
9 cups water for stovetop or 3 1/2 cups for slow cooker
25 -
1 lb boneless beef shank, cubed into 2-inch pieces
→ Garnishings
26 -
1 tsp garam masala
27 -
Crispy fried onions
28 -
1-inch piece ginger, julienned
29 -
1 lemon, cut into wedges
30 -
1/4 bunch fresh cilantro, chopped
31 -
1-2 green chili peppers, chopped
# Instructions:
01 -
Heat oil and ghee in a Dutch oven or pot over medium heat. Add whole spices and the sliced onion. Sauté until the onions become golden brown.
02 -
Add the crushed garlic and ginger to the pot, sauté for 30 seconds until fragrant. Add the beef cubes and sauté until the meat changes color.
03 -
Lower the heat and add the powdered spices and salt. Sauté briefly for 20 seconds. Pour in the water, stir to combine, and bring it to a boil. Reduce the heat to a simmer and cook for 6 hours for tender beef shank.
04 -
Remove whole spices from the pot. Cool 1 cup of the liquid from the Nihari and whisk it into the atta flour to form a smooth slurry. Stir the slurry back into the pot and simmer briefly to thicken the curry.
05 -
Serve the hot Nihari in bowls. Garnish with garam masala, crispy fried onions, julienned ginger, fresh cilantro, green chili peppers, and lemon wedges. Pair with naan or sheermal bread.