Beef Nihari

Method

Heat ghee in a heavy-bottomed pot and fry half the onions until deep golden, then remove and set aside for garnish. In the same ghee, fry the cumin and coriander seeds, then add remaining sliced onions and cook until softened. Add ginger-garlic paste and cook for 2 minutes, then stir in tomato puree and cook for another minute. Add beef pieces and cook on high heat for 5 minutes, stirring occasionally, then add turmeric, red chilli powder, and coriander powder, cooking for 2 minutes. Add yoghurt, beef stock, bay leaves, black cardamom, cinnamon, cloves, peppercorns, and dried chillies, then bring to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender, stirring occasionally. Mix cornflour with water to form a slurry and stir into the nihari to thicken it slightly, then cook for another 5 minutes. Serve hot, garnished with fried onions, fresh coriander, julienned ginger, and green chillies.