Nihari

INGREDIENTS

1 kg beef boneless, cut into 2 inch pieces
1 kg beef on the bone, cut into 2 inch pieces
2 tbsp oil
2 tbsp Supreme Ginger Garlic Paste
½ tsp Supreme Nutmeg Powder
½ tsp Supreme Star Anise Powder
½ tsp Supreme Green Cardamom Powder
½ tsp Supreme Mace Powder
½ tsp Supreme Cinnamon Powder
½ tsp Supreme Clove Powder
½ tsp Supreme Fennel Powder
½ tsp Supreme Turmeric Powder
1 tsp Supreme Black Pepper Powder
2 tbsp Supreme Chilli Powder
1 tbsp Supreme Cumin Powder
1 tbsp Supreme Garam Masala Powder
1 tbsp Supreme Ginger Powder
1 tbsp Supreme Garlic Powder
Salt to taste
15 cups of water

1 ½ cup plain flour
3 cups water

1 cup oil
550g onions sliced

Garnish:
Ginger, cut into thin Juliennes
Chopped coriander
Lemon wedges
Green chillies, sliced

METHOD

Heat oil in a large, deep pot over medium-high heat. Add beef and ginger garlic paste and cook until the beef has browned (4-5 minutes). Lower heat to medium-low, add all the spices and salt and stirring constantly, sauté spices for few minutes. Then add 15 cups of water and bring to a boil. Reduce heat, cover and simmer until fall apart tender (approx 3-4 hours). Give the beef a stir every now and then. In a bowl whisk together plain flour and 3 cups of water ensuring there are no lumps. Whisking constantly gently pour the plain flour mix. Bring to boil and cook for 15 minutes, stir occasionally. In the meantime, heat 1 cup of oil. Add sliced onions and fry until golden brown. Stir in ¾ of the fried onions into the nihari and reserve the rest for garnishing. Simmer for 10 minutes on low heat. Adjust consistency per liking (more water or flour/ water). Garnish with ginger juliennes, chopped coriander, lemon wedges and sliced green chillies. Serve hot with naan.