Nihari

下ごしらえ

材料

作り方

手順

1. 1

   Heat the ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat.

   約2 分

2. 2

   Add the sliced yellow onion and sauté until golden brown, about 8-10 minutes.

   約9 分

3. 3

   Stir in the ginger garlic paste and cook for 1 minute until fragrant.

   約1 分

4. 4

   Add the beef shank pieces, nihari masala, and salt. Sear the meat on all sides for about 5-7 minutes.

   約6 分

5. 5

   Pour in the water, bring the mixture to a boil, then reduce the heat to low.

   約5 分

6. 6

   Cover the pot and simmer for 3-4 hours, or until the beef is extremely tender and falls apart easily. Stir occasionally to prevent sticking.

   約3 時間 30 分

   調理のヒント： If using a pressure cooker, cook for 45-60 minutes on high pressure.

7. 7

   While the nihari simmers, prepare the flour slurry: whisk together the whole wheat flour and the flour slurry water in a small bowl until smooth and lump-free.

   約2 分

   調理のヒント： Ensure there are no lumps to avoid a grainy gravy.

8. 8

   Once the beef is tender, gradually add the flour slurry to the nihari, stirring constantly to avoid lumps. Continue to cook for another 15-20 minutes, or until the gravy has thickened to your desired consistency.

   約20 分

   調理のヒント： The gravy should be thick enough to coat the back of a spoon.

9. 9

   Taste and adjust seasoning if needed.

   約1 分

10. 10

    Ladle the nihari into serving bowls and garnish with julienned fresh ginger, sliced green chiles, chopped fresh cilantro, and lime wedges.

    約3 分