Nihari

Instructions

1. Heat ghee or oil in a large heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown.
2. Add the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.
3. Add beef or lamb pieces to the pot and cook until they are browned on all sides.
4. Stir in the red chili powder, ground coriander, turmeric powder, and salt. Mix well to coat the meat with spices.
5. Add nihari masala and cook for another 5 minutes, stirring frequently to prevent the spices from burning.
6. Dissolve the wheat flour in 1 cup of water, making sure there are no lumps, and add it to the pot. Stir continuously until the mixture starts to thicken.
7. Pour in the remaining 7 cups of water, bring to a boil, then reduce the heat to low. Cover and let it simmer for 6-8 hours, stirring occasionally, until the meat is tender and the stew has thickened.
8. Once the oil starts to separate and float on top, the nihari is ready. Adjust the seasoning if necessary.
9. Garnish with fresh cilantro and julienned ginger before serving.
10. Serve hot with naan or steamed rice, accompanied by lemon wedges.