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Our Beef Nihari is a traditional dish in Indian cuisine. You can use your meat of choice when preparing Nihari. In this case, I used beef (chuck shoulder). I browned all sides of the meat for this recipe, making sure to seal in all the juices. After browning the beef, I cut the chuck shoulder into large pieces and placed it back in the pan, allowing it to brown a bit more on all sides. This step is necessary. If you skip this step, your meat will become dry, challenging, and chewy. After this process, I set it aside and prepared the sauce in the same pan.
To prepare the sauce, I used onion paste, garlic paste, and ginger paste. The recipe for the onion paste and ginger paste that I used is found on our channel. Using the pastes makes the sauce a lot smoother and very silky. I seasoned the gravy with salt and the Shan Nihari mixture. This mix has everything and makes the preparation a lot easier.
Once I prepared the sauce, I added the meat to the sauce mixture. I allowed the meat to cook in the sauce for about 30 minutes. This process will make the meat tender. For this recipe, I used potatoes. Potatoes aren't included in Nihari, but they add to the flavor of the dish. The potatoes also play an essential role in this recipe as the potatoes' starch will become a thickening agent for the sauce. The last thing I added to this dish was the carrots. I cooked them for about 10 minutes as I did not want them to become mushy.
This dish was easy to prepare and required only a few ingredients. The key to this recipe is the slow cooking of the meat. It is crucial so that meat will cook thoroughly and remain soft.
I hope you give this delicious recipe a try. For this recipe and others like it follow us on Pinterest and subscribe to our YouTube channel, The Topper Chef. Click on the picture below for the complete recipe. Happy cooking!
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