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Beef Nihari

Beef Nihari

Jul 14, 2021

Are you up for a spicy meat stew made with flour? I understand that the description of Pakistani beef nihari is quite unusual and tough to imagine. But I guarantee this will be the finest curry beef stew you've ever had.
Eid al-Adha has arrived, and it's time to gorge yourself on mouthwatering mutton curries and kebabs. Nihari is a slow-cooked meat stew made primarily with lamb shanks and bone marrow.



How to cook beef nihari?

T
his Easy Slow Cooker Nihari dish takes less than 30 minutes to prepare yet doesn't sacrifice the flavor of this traditional Pakistani Beef Stew! Every bite is layered with flavor!

Prep Time: 30 mins Cook Time: 2 hrs 30 mins
Total Time: 3 hrs Serving:


INGREDIENTS

Spices in their natural state:


a tiny bit of star anise

1-2 bay leaves, tiny

1 cinnamon stick, 1 inch long


Spices that have been ground:


Using a mill and pestle, grind 2-3 whole cloves into a powder.

Using a mill and pestle, grind 2-3 green cardamom pods, seeds removed, into a powder.

1/2 teaspoon fennel seeds, powdered in a mortar and pestle

paprika powder (1/2 teaspoon)

a half teaspoon of coriander powder

1 teaspoon cumin powder

a quarter teaspoon of turmeric

1/4-1/2 teaspoon cayenne pepper or Asian red chili powder

1/4 teaspoon red chili flakes, crushed

a quarter teaspoon of black pepper powder

1/8 teaspoon powdered garlic (optional)

nutmeg, a pinch

Nihari Masala Powder (1/2 tbsp)


Nihari:


1/3 cup neutral oil (canola or other)

1 tablespoon ghee (butter)

1 large thinly sliced onion 5-6 smashed garlic cloves 3/4-inch piece of ginger 1 1/4 teaspoon salt, or to taste

a quarter cup of atta flour

3 a half to four glasses of water

1 pound beef stew or shank chunks, diced to about 1 1/2 inch


Garnishings:


fried onions that are crunchy

1 lemon, sliced 1/4 bunch fresh cilantro, chopped 1-2 green chillies, chopped 1 inch piece ginger, julienned



INSTRUCTIONS

Over medium-high heat, heat a medium pot. Heat the oil and ghee together, then add the whole spices.

Add the onion and cook for about 10 minutes, or until golden. Continue to sauté the garlic and ginger until the raw scent is gone, about 30 seconds.
Stir-fry the meat for about 5 minutes, or until it turns color.
Reduce the heat to low and stir in the powdered spices and salt for about 20 seconds.
Pour the meat mixture into your Crockpot or slow cooker with care.
Stir in the water until everything is well combined. Cook for 8-10 hours on low (preferable) or 6-7 hours on high, or until the meat is fall-apart tender. Cooking times will vary depending on the type of meat and the size of the slow cooker.
Remove your whole spices and a cup of Nihari liquid into a bowl toward the conclusion of your cooking period. Allow it to cool somewhat by adding an ice cube. In a separate bowl, place the atta. To get a smooth slurry, gradually add the Nihari liquid to the atta. To avoid clumps, slowly pour this slurry back into the crockpot while stirring. Allow for another 30-45 minutes of cooking time. Garnish with naan or sheermal and serve immediately.



NOTES


If you don't want to use the pre-made nihari masala, adjust the other spices to taste.
To thicken the curry, atta is traditionally used. For true taste, I strongly advise you to use it. See the notes for a gluten-free variation!

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