Made with AI
Beef Nihari
Ingredients
- beef shank600 g
- vegetable oil2 tablespoons
- onions, sliced2 medium
- ginger garlic paste2 tablespoons
- nihari masala2 tablespoons
- red chili powder1 teaspoon
- turmeric powder1 teaspoon
- coriander powder1 teaspoon
- salt1 teaspoon
- whole wheat flour1 tablespoon
- water1,5 liters
- fresh coriander, chopped2 tablespoons
- ginger, sliced1 tablespoon
- green chilies, sliced2 pieces
- lemon, cut into wedges1 piece
Instructions
- 1
Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
- 2
Add the sliced onions and sauté until golden brown.
- 3
Stir in the ginger garlic paste and cook for 1-2 minutes until fragrant.
- 4
Add the beef shank pieces and sear on all sides until lightly browned.
- 5
Sprinkle in the nihari masala, red chili powder, turmeric powder, coriander powder, and salt. Mix well to coat the beef with the spices.
- 6
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 3-4 hours, or until the beef is tender and the broth is rich.
- 7
In a small bowl, mix the whole wheat flour with a little water to make a smooth slurry. Gradually add this to the simmering pot, stirring continuously to avoid lumps. Cook for another 15-20 minutes until the gravy thickens.
- 8
Adjust salt and spices to taste if needed.
- 9
Serve hot, garnished with chopped fresh coriander, sliced ginger, and green chilies. Offer lemon wedges on the side for squeezing over the nihari before eating.
