Nihari

Ingredients

• beef shank or stew meat250g
• ghee or oil3 tbsp
• ginger paste1 tbsp
• garlic paste1 tbsp
• Nihari masala mix2 tbsp
• water4 cup
• all-purpose flour2 tbsp
• Julienned gingerFor Garnish
• Chopped green chiliesFor Garnish
• Fresh coriander leavesFor Garnish

Instructions

1. 1

   Step 1

   In a large pot, heat 3 tbsp of ghee or oil and add 250g of beef shank or stew meat, browned on all sides.

2. 2

   Step 2

   Add 1 tbsp of ginger paste and 1 tbsp of garlic paste, and sauté for a minute.

3. 3

   Step 3

   Stir in 2 tbsp of Nihari masala mix and cook for another minute.

4. 4

   Step 4

   Pour in 4 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for at least 4-6 hours, or until the meat is extremely tender.

5. 5

   Step 5

   In a small bowl, make a slurry by mixing 2 tbsp of all-purpose flour with 1/4 cup of water.

6. 6

   Step 6

   Slowly whisk the slurry into the stew to thicken the gravy.

7. 7

   Step 7

   Simmer for another 15-20 minutes until the gravy has thickened to your desired consistency.

8. 8

   Step 8

   Garnish with julienned ginger, chopped green chilies, and fresh coriander leaves.

9. 9

   Step 9

   Serve hot with naan bread.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Nihari can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.