Nihari (Indian Beef Stew)
- 2 lbs Beef shank (or 1 ½ lb boneless beef)
- 1 bay leaf
- 2 one-inch cinnamon sticks
- 1 ½ teaspoons + 1 ½ teaspoons ginger paste
- 1 ½ teaspoons + 2 teaspoons garlic paste
- 1 large onion, thinly sliced
- 1 teaspoon red chili powder
- 2 1/2 teaspoons Nihari Masala
- 1 teaspoon salt
- 2 tablespoons whole-wheat flour
- One 1-inch piece fresh ginger, julienned
- ¼ cup chopped cilantro
- 1 lemon, sliced
- 2 tablespoons fennel seeds
- 2 tablespoons cumin seeds
- 4 green cardamom pods
- 1 black cardamom pods
- 8 cloves
- 15 whole black peppercorns
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg powder
- ¼ teaspoon cinnamon powder
- 1 bay leaf
- Produce
- Bay leaf (2)
- Cilantro (1/4 cup)
- Cumin seeds (2 tablespoons)
- Ginger, fresh (1 1-inch piece)
- Ginger, ground (1 teaspoon)
- Lemon (1)
- Onion, large (1)
- Meat
- Beef shank (2 lbs)
- Condiments
- Garlic paste (3 1/2 teaspoons)
- Ginger paste (3 teaspoons)
- Cooking & Baking
- Cardamom pods, green (4)
- Cardamom pods, black (1)
- Cinnamon, powder (1/4 teaspoon)
- Cloves (8)
- Fennel seeds (2 tablespoons)
- Nutmeg, powder (1/4 teaspoon)
- One-inch cinnamon sticks (2)
- Peppercorns, whole black (15)
- Red chili powder (1 teaspoon)
- Salt (1 teaspoon)
- Whole-wheat flour (2 tablespoons)
- Other
- 2 1/2 teaspoons Nihari Masala
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published September 30, 2012 (4 months ago).
74 people saved this recipe.
