Nihari is a deliciously smooth flour-based lamb stew, slow-cooked in a myriad of spices. Reserved for royal kitchens in the past, Nihari Masala is a delicacy, now found in many restaurants in Delhi, and Hyderabad, and now on the Christmas Menu at Elements, Copper Point Resort.

Ingredients

• 1 kg lamb, preferably shank portion (cut into 8-10 pieces)
• 4 tbsp.  Ghee/ Clarified butter
• 2 medium onions, finely sliced
• 1 tsp.  ginger paste
• 1 tsp.  garlic paste
• Salt to taste
• 2 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 3 tbsp. wheat flour
• 3 tbsp. nihari masala

WHOLE SPICES TO MAKE YOUR OWN NIHARI MASALA FROM SCRATCH

• 1 tbsp. cumin seeds
• 2 tsp. fennel seeds
• 1 tsp. sonth dry ginger
• 5-6 green cardamoms
• 2 black cardamoms
• 4-5 cloves
• 1 bay leaf
• 1inch cinnamon stick
• 8-10 black peppercorns
• 1/4 tsp. grated nutmeg

for garnish

• 1inch ginger, cut into thin strips
• 4-5 stalks, fresh coriander leaves
• 1 tbsp. lime juice

Instructions

To make Nihari Masala

1. To make your own Nihari masala from scratch, dry roast all the whole spices for the masala; cool, and grind them to a fine powder.

To make Nihari curry

2. Heat Ghee (you can use oil as well, but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
3. Add lamb pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the lamb in ghee and spices. Sauté for 5 mins.
4. Add the nihari masala and 8 cups of water. Mix well, ,cover and cook on very low heat for about 4 hours until the meat is tender. Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon.
5. Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens.
6. Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot.

Notes

Nihari can be enjoyed best with Khamiri Roti or Naan bread.

Cajun Style Spice Blend

Smoke Paprika – 60 grams

Chili Powder – 60 grams

Coriander, ground – 10 grams

 Cayenne Pepper, ground – 10 grams

 Cumin, ground – 20 grams

 Black Pepper, course ground – 10 grams

Salt, Kosher – 15 grams

*Combine all spices together in a bowl and use for seasoning meat.

Lemon Garlic Dip

Garlic, minced – 5 cloves

Lemon, juiced and zested – 1 whole

Worcestershire – 2 tablespoons

Sour Cream – 2 cups

Salt – 3 teaspoons

Black Pepper, ground – 2 teaspoons

Basil, fresh, chopped – 7-8 leaves

Thyme, fresh, chopped – 5 sprigs

Preparation Method

1. Take 170 grams of your favourite cut of beef, we use striploin for our recipe.
2. Dice the meat into medium sized cubes.
3. Toss in the Cajun style spice blend and let marinate for 1-2 hours in the fridge.
4. Heat oil to 350F.
5. Take steak bites out of the fridge and drain any excess liquid.
6. Toss the steak bites in all purpose flour and deep fry for 5-6 mins or until golden brown.
7. You can toss bites in more Cajun seasoning if you prefer extra spiced.
8. Serve with your favorite steak sauce or try our dip recipe.

Ingredients

Cashew Nut, whole - 100g

Salt – 5g/1 teaspoon

Garlic, peeled – 70g/5-6 cloves

Red Wine Vinegar – 250ml

Capers - 50ml

Grana Padano Cheese, grated - 100g

Dijon Mustard, smooth – 30g/2 tablespoons

Lemon, juiced – 1 whole

Black Pepper, Ground – 5g/1 teaspoon

Canola oil – 1 cup

Olive Oil – 1 cup

Preparation Method

1. Start by blending all ingredients, except oil, in a food processor.
2. Once ingredients have blended smooth, slowly add oil while processor is running.
3. Dressing should emulsify as you blend.
4. Store in the refrigerator, dressing will last up to 1 week if refrigerated.

***Recipe will make about 3 cups of dressing.