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Beef Nihari

4.90 from 28 votes
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Ingredients
  

Nihari Spice Blend

  • 1 tbsp Fennel seeds
  • 1 tbsp Cumin seeds
  • 1 tbsp Coriander seeds
  • 1 tbsp Peppercorns
  • 2 Bay leaves
  • 6 green Cardamoms
  • 2 black Cardamoms
  • 2 inch stick of Cinnamon
  • 1 Mace flower
  • 2 Star Anise
  • 10 Cloves
  • 6 Red Kashmiri Chillies
  • 1 tbsp Ginger powder
  • 1/2 tbsp Turmeric

Meat & Marinade

  • 2 kgs - 4 lb 4 oz of Nihari meat Beef shank, Lamb Mutton or Chicken
  • Nihari Spice Blend
  • 1 tbsp red Kashmiri Chilli powder
  • Juice of a Lemon
  • Salt to taste
  • 3 tbsps Ginger & Garlic paste

Gravy

  • Oil
  • 2 tbsps Ghee
  • 1 tsp Tomato paste
  • 3 - 4 cups hot Water
  • 1 - 2 tbsps Flour slurry
  • Salt to taste
  • 1/4 cup chopped Coriander

Accompaniments

  • Lime wedges Onion, julienne of Ginger & Garlic, sliced Chillies and Coriander

Instructions
 

  • Slightly toast the whole spices and add to a food processor when cool
  • Add the ginger and turmeric powder
  • Add lemon juice and salt to the meat, followed by all the Nihari masala
  • Add the chilli powder, ginger & garlic paste and coat the meat
  • Heat some oil and ghee and sear the meat
  • Add the tomato paste and half the water to any of the leftover masala
  • Mix it and add it over the seared meat
  • Add the rest of the water to cover the meat
  • Cook this low and slow for 4 hours, turning the meat over at intervals
  • Add salt if required
  • Thicken the gravy with a flour slurry