Nihari - Slow-cooked Spiced Beef Stew

Ingredients

• 500g (1.1 lb) boneless beef, cut into chunks 500g (1.1 lb) boneless beef, cut into chunks
• 500g (1.1 lb) beef shanks 500g (1.1 lb) beef shanks
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 2 onions, finely sliced 2 onions, finely sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2-inch piece of ginger, grated 2-inch piece of ginger, grated
• 2 tablespoons wheat flour 2 tablespoons wheat flour
• 2 tablespoons Nihari masala (a blend of spices including coriander, cumin, fennel, cinnamon, cloves, and nutmeg) 2 tablespoons Nihari masala (a blend of spices including coriander, cumin, fennel, cinnamon, cloves, and nutmeg)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 4 cups (950ml) water 4 cups (950ml) water
• Salt to taste Salt to taste
• Fresh ginger, thinly sliced (for garnish) Fresh ginger, thinly sliced (for garnish)
• Fresh coriander leaves, chopped (for garnish) Fresh coriander leaves, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat ghee in a pressure cooker over medium heat. Add sliced onions and cook until golden brown.
2. 2.
   Add minced garlic and grated ginger. Sauté for a minute until fragrant.
3. 3.
   Add wheat flour and cook for a few minutes until it turns golden brown, stirring continuously.
4. 4.
   Add Nihari masala, turmeric powder, red chili powder, and garam masala. Cook for a minute to release the flavors.
5. 5.
   Add the boneless beef and beef shanks to the pressure cooker. Mix well to coat the meat with the spices.
6. 6.
   Pour in water and season with salt. Stir to combine.
7. 7.
   Close the pressure cooker lid and cook on high pressure for 45 minutes.
8. 8.
   Allow the pressure to release naturally before opening the lid.
9. 9.
   Stir the stew gently, breaking the meat into smaller pieces.
10. 10.
    Serve hot, garnished with fresh ginger, coriander leaves, and a squeeze of lime. Accompany with naan or rice.

Treat your ingredients with care...

• Beef shanks — Ensure the beef shanks are well-trimmed and cut into smaller pieces to allow for even cooking and easy serving.
• Nihari masala — If you can't find ready-made Nihari masala, you can make your own by combining equal parts of coriander, cumin, fennel, cinnamon, cloves, and nutmeg powders.

Tips & Tricks

• For a richer flavor, marinate the beef in the Nihari masala and refrigerate overnight before cooking.
• If you prefer a thicker gravy, mix a tablespoon of wheat flour with water to make a slurry and add it to the stew during the last few minutes of cooking.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.

Serving advice

Nihari is traditionally served with naan or rice. Accompany it with a side of sliced onions, green chilies, and a squeeze of lime for added freshness. It pairs well with a cooling yogurt raita or a tangy mango pickle.

Presentation advice

Serve Nihari in deep bowls, allowing the aromatic gravy to take center stage. Garnish with a sprinkle of fresh coriander leaves and thinly sliced ginger for a pop of color. Serve with warm naan bread or steamed rice on the side.