Wallis and Futuna Nihari

Ingredients

Wallis and Futuna Nihari incorporates the traditional slow-cooking technique and aromatic spices of the original Indian Nihari. However, it may feature local ingredients and spices that are specific to Wallis and Futuna cuisine, giving it a unique flavor profile and cultural touch. We alse have the original recipe for Nihari, so you can check it out.

• 1 kg (2.2 lbs) beef, cut into chunks 1 kg (2.2 lbs) beef, cut into chunks
• 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 vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 2 tablespoons wheat flour 2 tablespoons wheat flour
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 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
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 cinnamon stick 1 cinnamon stick
• 4 green cardamom pods 4 green cardamom pods
• 4 cloves 4 cloves
• 2 bay leaves 2 bay leaves
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Sliced ginger, for garnish Sliced ginger, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): N/A
• Fat (total, saturated): N/A
• Carbohydrates (total, sugars): N/A
• Protein: N/A
• Fiber: N/A
• Salt: N/A

Preparation

1. 1.
   Heat the vegetable oil and ghee in a large pot over medium heat.
2. 2.
   Add the sliced onions and cook until golden brown.
3. 3.
   Add the minced garlic and grated ginger, and sauté for another minute.
4. 4.
   In a separate bowl, mix the wheat flour with a little water to make a smooth paste.
5. 5.
   Add the wheat flour paste to the pot and cook for a few minutes until it turns golden brown.
6. 6.
   Add the beef chunks to the pot and cook until they are browned on all sides.
7. 7.
   Add the ground coriander, cumin, turmeric, red chili powder, garam masala, fennel seeds, cinnamon stick, cardamom pods, cloves, bay leaves, and salt. Stir well to coat the meat with the spices.
8. 8.
   Pour enough water to cover the meat, reduce the heat to low, cover the pot, and let it simmer for 4-5 hours or until the meat is tender and the flavors have melded together.
9. 9.
   Once the Nihari is cooked, garnish with fresh coriander leaves and sliced ginger.
10. 10.
    Serve hot with naan or rice, and accompany with lemon wedges for a tangy twist.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or shank, for the best results. Trim any excess fat before cooking.
• Ghee — If ghee is not available, you can substitute it with vegetable oil for a dairy-free version.

Tips & Tricks

• For a richer flavor, marinate the beef in yogurt and spices for a few hours before cooking.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• To save time, you can use a pressure cooker to cook the Nihari. Follow the manufacturer's instructions for cooking times.

Serving advice

Serve the Wallis and Futuna Nihari hot with naan or rice. Squeeze fresh lemon juice over the stew for a tangy kick. Garnish with fresh coriander leaves and sliced ginger for added freshness and aroma.

Presentation advice

Present the Wallis and Futuna Nihari in a deep serving dish, allowing the rich gravy to be showcased. Sprinkle some fresh coriander leaves and sliced ginger on top for an attractive garnish. Serve with warm naan or fluffy rice on the side.