Nihari

• 2 pounds beef chuck, cubed
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tablespoons garam masala
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 6 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons cooking oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Steps

1. 1 Heat oil in a large pot over medium heat. Add onions and cook until softened.
2. 2 Add garlic and ginger; sauté for another minute.
3. 3 Stir in garam masala, coriander, cumin, turmeric, and chili powder until fragrant.
4. 4 Add beef chunks and brown on all sides.
5. 5 Pour in beef broth and tomato paste, season with salt and pepper.
6. 6 Bring to a boil, then reduce heat, cover, and simmer for 3 hours, stirring occasionally.
7. 7 Check seasoning and adjust as needed.
8. 8 Serve hot, garnished with cilantro and lemon wedges.

Equipment

• Large pot or slow cooker
• Cutting board
• Chef's knife

Variations

• Add potatoes or chickpeas for extra texture.
• Incorporate bone marrow for traditional richness.

Substitutions

• Use lamb instead of beef for a richer flavor.
• Substitute vegetable broth for a vegetarian version.

Pairings

• Raita for cooling contrast
• Pickled onions for tang

Nutrition

Tips

• For deeper flavor, use homemade beef broth.
• If using a slow cooker, cook on low for 8 hours.

Storage

Store nihari in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with warm naan or steamed rice.
• Accompany with sliced chilies for extra heat.

FAQ