Nihari

Estimated — 5 ingredients not in food database (100% mass accounted for)

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Method

1. 1Place 500 g beef shank (or goat meat) in a large pot and cover with 2 litres of cold water. Bring to a boil, then skim off the foam and impurities. Discard the water.
2. 2Rinse the meat under cold water, then return it to the pot. Add 100 ml water, 1 cinnamon stick, 6 green cardamom pods, 4 cloves, 1 star anise, and 1 bay leaf.
3. 3Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally and adding more water if needed to keep the meat submerged.
4. 4After 2 hours, remove the meat and set aside. Strain the broth through a fine sieve into another pot, discarding the spices.
5. 5In a small bowl, mix 2 tbsp garam masala, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp red chilli powder, and 1 tsp ginger-garlic paste. Set aside.
6. 6Return the strained broth to the stovetop. Add the spice mix and stir well. Simmer for 15 minutes to deepen the flavour.
7. 7Shred the cooked meat with two forks and return it to the pot. Stir gently to combine. Simmer for another 10 minutes on low heat.
8. 8Taste and adjust seasoning with salt to_taste. Do not add any dairy or ghee—this recipe is dairy-free.
9. 9Serve hot in deep bowls, garnished with fresh coriander leaves and sliced green chillies if desired.