Ingredients (per 4)
Nihari Masala:
2tbsp fennel seed
2tbsp cumin seed
4 green cardamom
1 black cardamom
8 cloves
15 black peppercorns
1tsp ground ginger
1/4tsp ground nutmeg
1/4tsp ground cinnamon
1 bay leaf
Finely grind ingredients together in a blender or mortar and pestle; reserve. Makes a fairly large amount. Incidentally, this is probably a decent garam masala.
Stew (per 4 servings):
2lbs Beef Shank (Halal, if desired)
Ghee (and tallow, if desired; avoid Lard if going Halal)
3 Large Onions
Ginger
Garlic
Red Chili
2 sticks cinnamon (1in each)
1 Bay Leaf
Kosher Salt
3tbsp Flour (Wheat, Rice, Arrowroot, etc.)
1tsp+1tbsp Nihari Masala (above)
Cut the meat into 2-inch cubes; reserve the bones for the stock.
In a pressure cooker or heavy dutch oven, heat tallow or ghee to medium-high, moderately brown the meat and bones on all sides, and reserve.
Finely mince ginger, and grind with water to make 1.5tsp paste. Repeat with garlic, in the same amounts. Finely dice one onion, and finely mince half of the chili. Heat ghee in pan over medium heat; add the onion, lightly salt, and sautee until lightly browned. Reduce heat to medium, add the garlic and ginger pastes, chili, and 2tsp nihari masala, and sautee 1 more minute. Add 1tbsp flour and cook 2 more minutes, then add the meat and stir until thoroughly coated. Add 5 cups water and the bones and bring to simmer; add 1 cinnamon stick and the bay leaf in a bouquet garnet. Cover and bring the pressure cooker to full pressure, or bring to a high boil and tightly seal the lid with dough (some of which should cover the inside lip) and weigh down with something very heavy, then bring to a high boil. Reduce to medium heat and cook until the meat is fork tender but not disintegrating. Chill overnight to let the flavors infuse; in the morning, skim off any surface fat.
Finely dice the other onion, mince the remaining chili, and make another 1.5tsp ginger and 2tsp garlic paste. Remove the meat from the pot and discard the bouquet garnet and the bones; reserve the stock, reducing or diluting as necessary to reach 4 cups. Heat ghee over medium-high and add the remaining Nihari Masala, and one stick cinnamon. Once the spices are lightly toasted, sautee the onion until lightly browned; add the chili and sautee until the onions are moderately browned; then add the ginger and garlic and sautee 1 more minute. Deglaze with 1 cup stock and reduce until dry. Return the meat to the pot and brown again on all sides, reserve 1/2 cup of the remaining stock, and add the rest to the pot. Cover and simmer for 10 minutes.
To the side, whisk together the remaining flour and stock. Add to the pot and simmer covered for another 10-15 minutes, checking every 5 to ensure that the stock hasn't reduced too far. Season to taste and let stand 10-15 minutes, ensuring it remains warm.
*Might work with the marinade still on
To Garnish:
Lemon
Cilantro
Ginger
Mild chili peppers
Peel and julienne the ginger; remove the seeds and top from the chilis, cut in half lengthwise, and thinly slice. Moderately chop the cilantro.
Cut the lemons into halves and lightly spritz the curry with one half, reserving the rest to serve on the side. Alternate bands of the ginger and overlapping lines of the chilis, then sprinkle cilantro over the top to form a light bed. Spritz with the lemon again and serve with roti.
(Presentation is up to you, but some variation of this is how I'd do it)
Quoted from Anum:
"you must obtain 2 lbs beef shank from the halal grocery store (i go to indus foods on san pablo & berkeley way -- talk to the butchers in the back). wash the meat and cut it up into chunks (~2 inch cubes). dice an onion. saute the onion in some olive oil in the pressure cooker, and add the meat. stir it to make sure the meat doesn't stick to the pot. then, add 2 spoons each of minced garlic and ginger, 1 spoon of salt and 1 spoon of cayenne powder. let this cook briefly, then add 4-5 cups of water and close the pressure cooker. let it cook in there for 20 minutes on high after the thingy begins shaking, and then take it off the heat and let it release slowly. then put it back on the heat and add 1 spoon garam masala, 1 spoon cumin and 2 spoons ground fennel. stir and cook further for 15 minutes, adding more water if you think it is necessary given the curry to meat ratio. then, dissolve 2 tsp flour in 1/3 cup water. when the curry is boiling, add in the flour solution slowly, stirring all the while. cook 10 more minutes on low heat. some oil will float to the top which I am sometimes moved to remove but it's not necessary. let me know if any of this is unclear! also, if you don't have some of these spices, I can give you those cuz you probably don't want to go out and buy ground fennel that you'll never use again.
this dish is usually eaten with rotis and topped with cut up cilantro, chilis and lemon."
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