Indian
Indian - Curries and Gravies
Nihari
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1kg bone-in beef shanks
- • 4 tbsp ghee
- • 2 onions, thinly sliced
- • 1 tbsp ginger-garlic paste
- • 3 tbsp nihari masala
- • 3 tbsp whole wheat flour, dry-roasted
- • 1 2-inch piece of ginger, julienned
- • 2 green chilies, sliced
- • 1 lemon, cut into wedges
Preparation Steps
1
Phase 1
Heat the ghee and fry the onions until deep golden.
2
Phase 2
Add the ginger-garlic paste and nihari masala and fry for 2 minutes.
3
Phase 3
Add the shanks and brown on all sides.
4
Phase 4
Add 6 cups hot water, bring to a boil and skim, then cover and simmer on very low for 4-6 hours until the meat falls off the bone.
5
Phase 5
Mix the roasted flour with water to a slurry, whisk it in, and simmer for 15 minutes until silky.
6
Phase 6
Garnish with ginger, green chilies, and lemon wedges and serve with khameeri roti.