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Nihari Gosht

From Statesboro Market2Go

<p>A richly spicy beef stew that&#8217;s perfect for a chilly night! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: glebekitchen.com (Entered by Ariana Giddens)
Serves: 6


Ingredients
FOR THE NIHARI MASALA:
1 teaspoon Fennel seeds
1 teaspoon Cumin seeds
1 teaspoon Pomegranate seed
5 whole Cloves
4 whole Black cardamoms
1 teaspoon Black peppercorns
2 Indian bay leaves (also known as tej patta)
4 inches Cinnamon bark
1 Star anise
1 Blade mace
2 teaspoons Kashmiri chili powder
2 teaspoons Coriander powder
1/2 teaspoon Ginger powder
1/4 teaspoon Nutmeg powder
FOR THE NIHARI GOSHT:
2 1/2 pounds Chuck stew beef
Plus some marrow bones
(You can also use beef shins/shanks)
(or oxtails)
(or other stew beef)
1 large Onion (thinly sliced)
8 tablespoons Vegetable oil (divided)
1 Black cardamom
5 Green cardamoms
1 2 inch piece Cinnamon bark
1 or 2 whole Kashmiri chilies
The prepared nihari masala
2 teaspoons Kosher salt
3 tablespoons Yogurt
6 cups Water (a bit more if needed)
3 tablespoons Flour
1 1 inch piece Ginger (finely julienned)
Bread for serving

Step by Step Instructions
  1. MAKE THE NIHARI MASALA: Heat a skillet over medium-low. Add the cinnamon bark, star anise, and black cardamom and toast until fragrant.
  2. Add the fennel seed, black peppercorn, cumin seed, and cloves and toast for 30 seconds. Remove from heat and let cool. Once cooled, add the contents of the skillet and the mace, pomegranate seed and bay leaves to a spice grinder. Grind to a powder.
  3. Add the kashmiri chili powder, coriander powder, ginger powder and nutmeg powder. Stir until well combined. Set the completed nihari masala aside.
  4. FOR THE NIHARI GOSHT: Preheat oven to 325. Heat 6 tablespoons of oil in a Dutch oven over medium-low heat. Saute the onion until slightly browned. Add the whole spices and saute for 30 seconds more.
  5. Add the nihari masala and salt, then stir until well combined. If it looks too dry, stir in more oil. Cook stirring constantly for 1 minute.
  6. Add the stew beef and stir to combine and keep cooking, stirring periodically until browned. You mat need to add more oil if spices begin to stick.
  7. Add half of the yogurt, stir to combine and cook for 1 minute, then repeat with the other half. Add the marrow bones and bring to a simmer. Cover the pot with a sheet of aluminium foil and then the lid.
  8. Put the Dutch oven into the heated oven and let cook for 2 to 2 1/2 hours, stirring the contents well every hour.
  9. Remove the Dutch oven from the oven and let stand. After it has stopped simmering skim off some (not all) of the fat from the top and discard the bones if desired (removal is optional)
  10. Put 4 tablespoons of the fat to a small saucepan over medium low heat and add the flour. Stir well and let cook for 90 seconds.
  11. Add 1 tablespoon of liquid from the nihari pot and stir to combine until a thick paste forms. Repeat 4 times, then add the liquid 2 tablespoons at a time 3 times. Stir in 1/2 cup, then 1 cup.
  12. Add the gravy mixture into the nihari and stir to combine. Bring to a gentle simmer and add a bit of water. Taste and add a bit of salt if necessary. Add most of the ginger.
  13. Serve garnished with a bit of julienned ginger for garnish and bread as a side. If possible, use an Indian flatbread like naan.

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