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Beef Nihari

4.90 from 28 votes
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Ingredients Method

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

Method
 

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