Kashmiri chile is like super charged paprika! Red for days.
- Nihari masala
- 2 Tbsp whole coriander
- 1.5 Tbsp whole fennel seed (saunf)
- 1 Tbsp whole cumin
- 1/2 Tbsp black peppercorns
- 1/2 Tbsp whole cloves
- 1 bay leaf
- 2 (1 inch) sticks cinnamon (ceylon preferably)
- 3 black cardamom
- 6 green cardamom
- 6 Chile piquin (dried red chiles)
- 1 tsp nigella seeds (kalonji)
- 1 Tbsp ground ginger
- 1 tsp ground mace
- 1/2 tsp ground nutmeg
- 3 lbs beef or lamb (2 inch cubes)
- 2 lbs beef bones
- 1 Tbsp salt
- 10 cloves garlic, minced
- 2 inch ginger minced
- 1 Tbsp Chile powder
- 1 Tbsp kashmiri chile powder (paprika will work)
- 1 Tbsp ground coriander
- 1/2 Tbsp tumeric
- 6 cups water
- 2 Bou chicken bouillon cubes
- 2 Bou beef bouillon cubes
- 3 Tbsp ghee
- 1 onion, sliced
- 1/4 cup whole wheat flour
- 1 lemon, sliced
- 1/2 green chile, diced
- 3 spring onions, sliced
- 1/4 cilantro, minced
- 2 inch ginger, julienned
Begin by making the masala. Toast the whole spices in a small pan over medium-high heat. Don’t add the ground spices like the photo, it just makes a mess.
Add the toasted spices, and the ground ones to a spice grinder and grind to a powder.
It took me around 6-7 grinds to get it uniform.
Melt 2 Tbsp ghee in a pressure cooker over high heat.
Add the onions
Continue to saute until the onions toast and crisp. Remove them with a slotted spoon and let drain on a plate with a paper towel.
In a separate pan, heat the other Tbsp of ghee and brown the bones and meat in 3 batches, season the meat with salt as you cook. Place the seared batches in a bowl while the others cook.
While the meat is searing, add the minced garlic and ginger in the pressure cooker and saute for 30 seconds.
Add the chile powders, coriander, and tumeric to the cooker. Cook 30 sec scraping the bottom.
Add the masala spices and scrape into a sizzling paste
Add the water and the bouillon
Begin adding the bones and meat as they’re ready to the pressure cooker.
When you’re finished searing the beef, dont forget to scrape the fond into the cooker too!
Close the pressure cooker and cook on high for 45-50 min and allow to natural pressure release. If you’re doing this the old fashioned way, simmer in a dutch oven for 4-5 hours until tender.
Prepare the garnishes. Combine the green things in one and reserve the lemons and ginger.
Open the pressure cooker once the pressure has relieved. Remove the bones being sure to keep any of the marrow. Add the flour to a skillet and skim the fat off of the top of the pressure cooker. Add this fat to the flour. Should be around 1/2 cup of oil or so.
Over medium heat create a roux with the flour and fat by simmering for around 5 minutes. Be careful, it’s extremely hot! Let the roux cool down before adding to the nihari.
Bring the nihari to a simmer and add the roux. Stir gently with a spatula. Try not to shred the meat too much.
Add the reserved onions.
Plate it in bowls and garnish and serve with toasted naan.
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