Nihari

Cuisines

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Recipe

Ingredients

500 grams	beef shank or mutton
3 tablespoons	ghee
2 tablespoons	wheat flour
1 large	onion, thinly sliced
2 tablespoons	ginger-garlic paste
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 tablespoon	coriander powder
1 teaspoon	cumin powder
1 teaspoon	garam masala
2 inches	cinnamon stick
4	green cardamom pods
4	cloves
1 teaspoon	fennel seeds
1 teaspoon	black peppercorns
1 teaspoon	salt
1 liter	water
1 tablespoon	lemon juice
2 tablespoons	fresh coriander leaves, chopped
2 tablespoons	fresh ginger, julienned

Instructions

1. 1 Heat ghee in a heavy-bottomed pot over medium heat.
2. 2 Add sliced onions and sauté until golden brown.
3. 3 Add ginger-garlic paste and sauté for another 2 minutes.
4. 4 Mix in red chili powder, turmeric powder, coriander powder, and cumin powder.
5. 5 Add the beef shank or mutton pieces and cook until they are browned on all sides.
6. 6 Add cinnamon stick, cardamom pods, cloves, fennel seeds, and black peppercorns.
7. 7 Pour in water and bring to a boil, then reduce heat to low and cover the pot.
8. 8 Simmer for 2-3 hours until the meat is tender and the broth is rich.
9. 9 In a small bowl, mix wheat flour with a little water to make a smooth paste.
10. 10 Add the flour paste to the pot and stir well to thicken the gravy.
11. 11 Season with salt and garam masala, and cook for another 10 minutes.
12. 12 Stir in lemon juice and garnish with fresh coriander leaves and ginger juliennes before serving.