Indian
Indian - Regional Mains
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 beef shank, bone-in
- • 4 tbsp ghee
- • 2 onions, thinly sliced
- • 1 tbsp ginger-garlic paste
- • 3 tbsp nihari masala
- • 1 tbsp wheat flour
- • 1 tbsp kewra water
- • 2-inch piece ginger, julienned
- • 4 green chilies, slit
Preparation Steps
1
Phase 1
Heat the ghee; fry the onions until deep golden.
2
Phase 2
Add the shanks; brown on all sides.
3
Phase 3
Add the ginger-garlic paste and nihari masala; fry until the ghee turns red.
4
Phase 4
Pour in 6 cups hot water; bring to a boil, skimming the surface.
5
Phase 5
Seal the pot with dough and cook on the lowest heat 4 hours until the meat falls off the bone.
6
Phase 6
Mix the flour with a ladle of broth; stir it back in; simmer 15 minutes to a glossy gravy.
7
Phase 7
Finish with kewra water; garnish with ginger, green chilies, and lemon wedges.