•  "Slow-Cooked Beef Nihari: A Hearty and Comforting South Asian Dish"

"Nihari" is a South Asian dish made with slow-cooked beef or lamb, often with bone marrow, spices, and a thick gravy. It is a popular dish in Pakistan, India, and Bangladesh, and is typically served with naan or roti. Some common spices used in nihari include ginger, garlic, cumin, coriander, cardamom, cinnamon, and bay leaves. Nihari is often considered a hearty and comforting meal, and is commonly eaten during the colder months.

 

Ingredients:

1 kg beef shank or boneless beef

2 onions, sliced

3-4 tbsp. vegetable oil or ghee

3-4 tbsp. nihari masala (a spice blend easily available in South Asian grocery stores)

2-3 tbsp. ginger-garlic paste

2-3 tbsp. flour

Salt to taste

Water as needed

Fresh ginger, julienned

Fresh coriander leaves, chopped

Lemon wedges

Naan or roti for serving

Instructions:

Heat oil in a large pot or pressure cooker.

Add sliced onions and cook until they are browned.

Add beef and brown on all sides.

Add ginger-garlic paste, nihari masala, and salt. Cook for a few minutes until fragrant.

Add enough water to cover the meat, bring to a boil, and then reduce heat to low.

Cover and simmer until the meat is tender, about 2-3 hours. If using a pressure cooker, cook on high for 30-40 minutes.

Once the meat is cooked, remove it from the pot and shred it using a fork.

In a small bowl, mix flour with enough water to make a smooth paste.

Add the flour paste to the pot and stir well to thicken the gravy.

Return the shredded meat to the pot and cook for an additional 10-15 minutes until the gravy is thick and the meat is heated through.

Serve hot with fresh ginger, coriander leaves, lemon wedges, and naan or roti. Enjoy!

Top of Form