Nihari

Ingredients

• •750g beef or mutton, cut into chunks
• •3 tablespoons vegetable oil
• •2 large onions, sliced
• •2 tablespoons ginger-garlic paste
• •2 teaspoons nihari masala powder
• •1 teaspoon red chili powder
• •1/2 teaspoon turmeric powder
• •2 tablespoons yogurt
• •4 cups water or beef stock
• •2 tablespoons wheat flour or cornstarch slurry
• •to taste salt
• •1 bay leaf
• •2 tablespoons fresh cilantro and ginger, for garnish

Directions

1. 1Heat oil in a heavy-bottomed pot and fry sliced onions until deep golden brown, then remove and set aside half for garnish.
2. 2In the same pot with remaining oil and onions, add ginger-garlic paste and cook for 1-2 minutes until fragrant.
3. 3Add meat chunks and cook on high heat for 5 minutes, stirring occasionally.
4. 4Mix in nihari masala, red chili powder, turmeric, and yogurt, cooking for 2-3 minutes to coat the meat.
5. 5Pour in water or stock, add bay leaf, and bring to a boil. Reduce heat and simmer covered for 1.5-2 hours until meat is very tender.
6. 6Mix wheat flour or cornstarch with a little water to form a slurry and slowly stir into the curry to thicken it.
7. 7Simmer uncovered for 10-15 minutes until the gravy reaches desired consistency, then adjust salt to taste.
8. 8Serve hot in bowls, garnished with reserved fried onions, fresh cilantro, and sliced ginger, accompanied with naan or rice.

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