Beef Nihari

This Indian-originated Mughlai delicacy from the Nawabi kitchen is deeply rooted in the culinary traditions of the sub-continent.  This irresistibly satisfying and Hearty Beef Nihari is a hot, spicy, aromatic, and velvety stew made from slow-cooked shank meat along with bone marrow and super tender beef chunks.

This finger-licking delicious, spicy, and super-rich Beef Nihari served with hot, crisp Naan is just divine.

Here’s the recipe for this finger-licking scrumptious Beef Nihari;

Directions

For Nihari Masala:

• Add all the ingredients to a grinder.
• Grind to a fine powder.
• Store in an airtight container.
• Set aside.

For Nihari:

• Heat ghee in a pan.
• Add beef along with bone marrow.
• Add ginger garlic paste.
• Fry on high heat for 2 mins.
• Add Nihari Masala and mix well.
• Add 6 liters of water and let it come to a boil.
• Let cook on medium heat for 5-7 hrs. (until meat is tender)
• In a bowl dissolve wheat flour in 1 cup water.
• Pour the flour mixture into the nihari.
• Stir continuously while adding flour.
• Let simmer on low heat until you get your desired consistency.

For Tardka (tempering):

• Heat Ghee in a pan.
• Fry sliced onions in ghee until golden brown.
• Add Paprika Powder and let it fry for 20 seconds. 
• Pour ghee and onions over nihari.
• Cover and let simmer for 5 minutes.
• Dish out and garnish with fresh coriander, ginger, and green chilies.
• Serve hot with naan.