Nihari

Ingredients

Instructions

1. 1

   Pat the beef shank dry. In a pressure cooker or stovetop pressure pot, combine the beef shank, water, sliced ginger, crushed garlic, and salt. Lock the lid and cook on high pressure for 30 minutes, then let the pressure release naturally for 10 minutes. This gives a near slow-cooked texture within the time limit; the meat should be very tender but still holding its shape.

2. 2

   While the beef cooks, whisk the wheat flour with 50 ml water until completely smooth and lump-free; set aside. Crush the fried onions with your fingers or a mortar so they dissolve easily into the gravy. Prepare the julienned ginger, chopped coriander, sliced green chilli, and lemon wedges for serving.

3. 3

   Open the cooker. If the stock looks excessively reduced, add a splash of hot water; if it looks thin, that is fine because it will be thickened later. In a separate heavy pot, heat 35 g ghee over medium heat. Add the crushed fried onions, nihari masala, red chilli powder, turmeric powder, and coriander powder. Fry for 60-90 seconds, stirring constantly, until the spices smell deep and nutty but do not darken or scorch.

4. 4

   Carefully add the cooked beef and all of its cooking liquid to the fried masala. Bring to a steady simmer over medium heat and cook uncovered for 8 minutes so the meat absorbs the spice base and the fat begins to rise slightly to the surface.

5. 5

   Stir the flour slurry again, then pour it in a thin stream into the simmering pot while stirring continuously. Reduce the heat to low and cook for 6-8 minutes, stirring often, until the gravy turns glossy and lightly coats the spoon. Proper nihari should be fluid, not pasty; loosen with a little hot water if it becomes too thick.

6. 6

   In a small pan, heat 10 g ghee until shimmering. Pour it over the nihari as a finishing tarka, cover, and rest for 5 minutes off the heat so the aromas settle into the stew.

7. 7

   Serve hot, garnished with julienned ginger, chopped coriander, and sliced green chilli, with lemon wedges on the side for squeezing over at the table.

Nutrition per serving

Notes

• •For the best texture in a 60-minute format, use a pressure cooker; traditional stovetop nihari takes several hours.
• •Bone-in shank gives the gravy more body from collagen and marrow. If using boneless shank, reduce the meat to 600 g and expect a slightly lighter broth.
• •Commercial nihari masalas vary in salt and chilli strength, so taste before adding extra salt or heat.
• •Serve with naan or kulcha; if you include bread, nutritional values will increase.

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