Peter Penguin says...
I'm in ni-hari to make this. :|
Nihari (Urdu: نهاری) is a stew consisting of slow-cooked beef along with bone marrow, garnished to taste and occasionally served with cooked brain. This dish was first developed during the Mughal Empire which ruled over a significant part of the Indian Subcontinent.
(Serves 3 to 4)
- 1/2 Kg. beef shank
- 1½ tsp. salt
- ½ tsp. red chili powder
- ½ tsp. kashmiri chili powder
- ¼ tsp. turmeric powder
- 1 tbs. coriander powder
- 1½ cup oil
- 3 tbs. white flour
- 1 tsp ginger paste
- ½ tsp. garlic paste
- 1 to 1 ½ inch ginger (finely chopped)
- 2 tbs. chopped coriander leaves
- 3 to 4 green chillies (finely chopped)
- 2 lemons (sliced)
Nihari spice mix
- 2 tbs. fennel seeds
- ½ tsp black pepper
- ½ tsp. cumin seeds
- 2 green cardamom pods
- 10 cloves
- 2 black cardamom pods
- 1 stick of cinnamon
- 1 bay leaf
- ¼ tsp. nutmeg and mace
- 2 tbs. coriander seeds
- 1 star anise
- Heat ½ cup oil in a pan. Add beef and fry it a little.
- Add salt, chilli powder, turmeric powder, coriander powder and ginger paste. Add a little water and mix well.
- Dissolve flour in 1 cup of water, add this to the meat and bring to boil.
- Grind all the Nihari spice mix ingredients, put the ground mixture of spices in a fine cotton cloth bundle and add to the meat.
- Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
- When meat has softened (e.g. falling off the bone), remove the bundle of spices and cook the curry to desired consistency.
- Garnish: Fry some onion slices in a cup of oil until golden brown and add to Nihari.
- Also garnish with fresh ginger, fresh coriander and green chillies.