Nihari

Method

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1. Toast all the whole masala spices in a dry pan for 90 seconds until fragrant, then grind to a powder with the dried ginger, nutmeg and mace.

   Mark done Start 90 sec timer

2. Heat the ghee in a very heavy pot and fry the onions for 12 minutes until deep golden. Lift half out for the garnish.

   Mark done Start 12 min timer

3. Add the ginger-garlic paste and cook 2 minutes.

   Mark done

4. Add the beef and marrow bones and brown for 10 minutes.

   Mark done Start 10 min timer

5. Add the chilli powder, turmeric, salt and two-thirds of the ground masala, and fry 3 minutes.

   Mark done

6. Pour in the hot water, bring to a simmer, cover, and cook on the lowest possible heat for 4 to 5 hours, or overnight in a very low oven at 120C. The beef should be falling apart.

   Mark done

7. Lift the meat and bones out. Bring the gravy to a bare simmer and take it off the boil.

   Mark done

8. Whisk the flour and cold water slurry until completely smooth, then pour it into the pot in a thin stream while whisking hard.

   Mark done

9. Return to low heat and cook 15 to 20 minutes, stirring, until the gravy thickens and turns glossy and a slick of ghee rises.

   Mark done Start 15 min timer

10. Return the beef, scoop the marrow out of the bones and stir it in, and add the rest of the masala.

    Mark done

11. Serve topped with the reserved fried onions, ginger matchsticks, green chilli, coriander and lime, with naan.

    Mark done

Chef’s Tips

• Whisk the flour slurry into gravy that is off the boil. Lumps are permanent.
• The overnight cook is traditional and it does show. Four hours is the minimum.
• Stir the marrow in. It is where a lot of the richness comes from.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Naan or khameeri roti
• Lime and green chilli
• Sweet lassi

Storage & Reheating

Refrigerate up to 4 days, better on day two, and freeze 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.