Ingredients with Measurements:
- 2 lbs beef shank or boneless beef
- 2 tbsp vegetable oil
- 2 onions, sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp Nihari masala powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 6 cups water
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- 2 tbsp ghee or clarified butter
- 2 tbsp lemon juice
- Fresh cilantro leaves, chopped for garnish
Special equipment needed:
- Slow cooker
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together cornstarch, all-purpose flour, and 1 cup of water until smooth.
2. In a slow cooker, add beef shank or boneless beef, sliced onions, ginger paste, garlic paste, Nihari masala powder, turmeric powder, red chili powder, salt, and 5 cups of water. Stir well to combine.
3. Cover the slow cooker and cook on low heat for 6-8 hours or until the beef is tender and falls apart easily.
4. Once the beef is cooked, remove it from the slow cooker and shred it using a fork.
5. In a small saucepan, heat ghee or clarified butter over medium heat. Add the cornstarch and flour mixture and cook for 2-3 minutes, stirring constantly, until the mixture turns golden brown.
6. Add the cooked beef and the ghee and flour mixture to the slow cooker. Stir well to combine.
7. Cover the slow cooker and cook on low heat for an additional 30 minutes.
8. Add lemon juice and stir well.
9. Serve hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours
Temperature:
Low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 18g
Carbohydrates per serving: 12g
Protein per serving: 35g
Substitutions for ingredients:
- Beef shank or boneless beef can be substituted with lamb or goat meat.
- Nihari masala powder can be substituted with a mixture of cumin powder, coriander powder, fennel powder, and garam masala powder.
Variations:
- Add potatoes or carrots to the slow cooker for a heartier meal.
- Use chicken instead of beef for a lighter version of the dish.
Tips and tricks:
- For a richer flavor, cook the beef in the slow cooker overnight.
- Use a slotted spoon to remove any excess fat from the slow cooker before adding the ghee and flour mixture.
- Serve with naan bread or rice for a complete meal.
Storage instructions:
Store leftover Slow Cooker Nihari in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Slow Cooker Nihari in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve Slow Cooker Nihari in a deep bowl with a side of naan bread or rice.
Garnishes:
Garnish Slow Cooker Nihari with fresh cilantro leaves.
Pairings:
Pair Slow Cooker Nihari with a side of cucumber raita or mint chutney.
Suggested side dishes:
Serve Slow Cooker Nihari with naan bread or rice.
Troubleshooting advice:
- If the beef is tough, cook it for an additional hour or until it falls apart easily.
- If the gravy is too thin, add more cornstarch and flour mixture and cook for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover Slow Cooker Nihari in the refrigerator within 2 hours of cooking.
Food history:
Nihari is a traditional Pakistani and Indian dish that originated in the Mughal era. It is a slow-cooked meat stew that is typically served for breakfast or brunch.
Flavor profiles:
Slow Cooker Nihari is a rich and spicy dish with a complex blend of flavors from the Nihari masala powder, ginger, and garlic.
Serving suggestions:
Serve Slow Cooker Nihari with naan bread or rice for a complete meal.
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Region: Pakistani