👨‍🍳 조리법

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat ghee or oil over medium-high heat. Add the sliced onions and fry until golden brown. Remove half the onions and set aside for garnish.

2. 2

   Add the beef or lamb shank pieces to the pot and sear them on all sides until browned. Add ginger and garlic paste, and sauté for 2-3 minutes until fragrant.

3. 3

   Stir in the nihari masala and salt. Cook for 5 minutes, stirring constantly, allowing the spices to bloom.

4. 4

   Pour in 6-8 cups of water, ensuring the meat is fully submerged. Bring to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 4-5 hours, or until the meat is extremely tender and falling off the bone. Add more water if the stew becomes too thick.

5. 5

   In a separate small bowl, whisk the all-purpose flour with about 1 cup of water to form a smooth slurry. Gradually add this slurry to the simmering nihari, stirring continuously to avoid lumps, until the stew reaches your desired thickness. Simmer for another 15-20 minutes.

6. 6

   Taste and adjust salt if necessary. Ladle the nihari into serving bowls. Garnish with the reserved fried onions, chopped fresh coriander, ginger juliennes, and slit green chilies. Serve hot with lemon wedges.