Nihari

Nihari is a slow-cooked, flavorful stew made with tender meat (usually beef or lamb), aromatic spices, and served with naan or roti. Here's a traditional recipe for Beef Nihari:

Ingredients:

For Nihari Masala Paste:

- 2 large onions, finely sliced

- 2 tablespoons ginger-garlic paste

- 1/4 cup oil or ghee

- 1 tablespoon coriander seeds

- 1 tablespoon fennel seeds

- 1 tablespoon cumin seeds

- 1 tablespoon black peppercorns

- 6-8 green cardamom pods

- 4-5 cloves

- 2-3 cinnamon sticks

- 1 teaspoon turmeric powder

- 2 teaspoons red chili powder (adjust to taste)

- Salt to taste

- Water (for grinding the masala paste)

Other Ingredients:

- 1 kg beef shank or boneless beef cubes

- 4-5 cups water

- 2 tablespoons wheat flour or cornstarch (dissolved in water, for thickening)

- Fresh coriander leaves, chopped (for garnishing)

- Fresh ginger, julienned (for garnishing)

- Lemon wedges (for serving)

- Naan or roti (for serving)

Instructions:

1. In a pan, heat oil or ghee over medium heat. Add sliced onions and sauté until golden brown and caramelized. Remove half of the onions and set aside for garnishing.

2. In the same pan with the remaining onions, add ginger-garlic paste and cook until the raw aroma disappears.

3. Add coriander seeds, fennel seeds, cumin seeds, black peppercorns, green cardamom pods, cloves, cinnamon sticks, turmeric powder, red chili powder, and salt. Sauté the spices until fragrant.

4. Allow the spice mixture to cool slightly, then transfer it to a blender or food processor. Add water and blend until you get a smooth paste (Nihari masala paste).

5. In a large pot or pressure cooker, heat a little oil or ghee. Add the beef shank or boneless beef cubes and brown them on all sides.

6. Add the prepared Nihari masala paste to the pot with the beef. Stir well to coat the meat with the spices.

7. Pour in 4-5 cups of water (enough to cover the meat) and bring the mixture to a boil.

8. If using a pressure cooker, cook the Nihari for about 20-25 minutes on medium heat after the first whistle. If using a regular pot, simmer the Nihari on low heat, covered, for about 2-3 hours until the meat is tender and falls off the bone.

9. Once the meat is cooked and tender, dissolve wheat flour or cornstarch in water and add it to the Nihari to thicken the gravy. Stir well and cook for a few more minutes until the desired consistency is reached.

10. Taste the Nihari and adjust salt and spice levels if needed.

11. Garnish the Beef Nihari with chopped coriander leaves, julienned ginger, and the reserved caramelized onions.

12. Serve hot with naan or roti, along with lemon wedges for squeezing over the Nihari.

Enjoy your delicious and aromatic Beef Nihari, a comforting dish perfect for chilly days! Adjust the spice levels according to your taste preferences.