Prep Time :30 minutes
Cook time : 8 hours
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Author: Izzah ,TeaforTumeric
o 1 small star anise
o 1-2 small bay leaves
o 1 inch piece cinnamon stick
o 2-3 whole cloves ground into a powder using a mortar and pestle
o 2-3 green cardamom pods seeds removed and ground into a powder using a mortar and pestle
o 1/2 tsp fennel seeds ground into a powder using a mortar and pestle
o 1/2 tsp paprika powder
o 1/2 tsp coriander powder
o 1/2 tsp cumin powder
o 1/4 tsp turmeric
o 1/4-1/2 tsp Asian red chilli powder or cayenne
o 1/4 tsp crushed red chilli pepper
o 1/4 tsp black pepper powder
o 1/8 tsp garlic powder (optional)
o pinch nutmeg
o 1/2 tbsp. Shaan Nihari masala powder
o 1/3 cup canola or other neutral oil
o 1 tbsp. ghee or butter
o 1 large onion thinly sliced
o 5-6 garlic cloves crushed
o 3/4- inch piece ginger crushed
o 1 1/4 tsp salt or to taste
o 1/4 cup whole wheat flour
o 3 1/2 - 4 cups water
o 1 pound beef shank
o Crispy fried onions
o 1 inch piece ginger julienned
o 1 lemon sliced
o 1/4 bunch fresh cilantro chopped
o 1-2 green chilies chopped
Heat oil and ghee over medium-high heat and add the whole spices.
Add onion and sauté until golden, about 10 minutes. Add the garlic and ginger and continue to sauté until the raw smell disappears, about 15-20 seconds.
Add beef shanks and stir-fry for about 5 minutes or until it changes color. Lower the heat and add the powdered spices and salt and sauté for about 20 seconds.
Carefully pour this beef mixture into your Crockpot or slow cooker. Add the water and cook on low for 8-10 hours (preferable) or high for 6-7 hours, or until the beef is fall-apart tender. Cooking times will vary depending on your meat and slow cooker.
Toward the end of your cooking time, remove your whole spices and take out a cup of the liquid of the Nihari into a bowl. Let it cool a little by adding an ice cube to it. Place the whole wheat flour in another bowl. Bit by bit, add the Nihari liquid to the flour to form a smooth slurry. Slowly add this slurry back into the crockpot while stirring to prevent clumps. Let it cook for another 30-45 minutes. Serve hot with the garnishing and naan.
*If you do not add the pre-made Nihari masala, adjust the quantity of the other spices per taste.
**Traditionally, whole wheat flour is used to thicken the curry. I highly recommend you use it for an authentic taste. For a gluten-free option, I have tried it with brown rice flour and it works well.
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