NIHARI

NIHARI

Nihari is a very hot and spicy Beef Stew. There are variations and here I share with you my recipe that is loved by all friends and family. Nihari needs to stew for hours so anyone who will want to try it will have to be patient. Rest assured that the outcome will be worth the wait!

INGREDIENTS

1 Kilo Beef Shank - cut into 4 equal pieces

Bone with Marrow - about 1/2 a Kilo, or a few bones will do

Ghee (Clarified Butter) OR Oil - 2 Cups

Ginger and Garlic Paste - 2 heaped Tablespoons

Yoghurt - 1 Cup

Nihari Masala - 4 heaped Tablespoons

Chilli Powder - 2 Tablespoons

Salt - 2 Teaspoons

Water - 10 to 12 Cups of Hot Water

FOR LATER USE: 

Wheat Flour (Lightly Toasted) - 1 Cup

A little less than 2 Cups of Water 

DIRECTIONS

1) Place a large and deep pot on heat. Add the Oil or Ghee and tip in the ginger and garlic paste. Stir for a couple of minutes and tip in the meat. Stir fry on high heat until meat changes colour.

2) Add the yoghurt, chilli powder, Nihari Masala and salt. Stir fry on high heat until most of the liquid has evaporated. Add the bones along with water. Wait until the contents of the pan come to a bubbling boil.

3) Cover the pot and reduce the heat to very low and let simmer for at least 2 to 3 hours.

4) Uncover and check if the meat is tender. It has to cook until very tender - so if you feel it isn't tender enough, cover the pot and let simmer for a little longer until the meat has tenderised.

5) Add water to the wheat flour and whisk to form a thin and lump free paste. Set aside.

6) With a slotted spoon, remove the meat and bones from the broth and set aside.

7) Pour the flour paste in a thin stream into the broth while whisking with the other hand. Keep stirring continuously on high heat until the broth starts boiling and thickening. Check the seasoning and add salt and/or spice as required.

8) Reduce heat and place the pieces of meat back into the broth. Lower the heat and let simmer until the oil or ghee separates.

9) Pour into serving dish, garnish with sliced and browned onions, ginger julienne, chopped green chillies and chopped cilantro and serve hot with lemon wedges served separately. Best served with Roti or Naan.