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Pakistani Nihari

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Ingredients
  

  • Whole Spices
  • 1/2 piece of a small star anise
  • 1-2 small bay leaves
  • 1 inch piece cinnamon stick
  • Ground Spices
  • 2-3 whole cloves ground into a powder using a mortar and pestle
  • 2-3 green cardamom pods seeds removed and ground into a powder using a mortar and pestle
  • 1/2 tsp fennel seeds ground into a powder using a mortar and pestle
  • 1/2 tsp paprika powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric
  • 1/4-1/2 tsp Asian red chili powder or cayenne
  • 1/4 tsp crushed red chili flakes
  • 1/4 tsp black pepper powder
  • 1/8 tsp garlic powder optional
  • pinch nutmeg
  • 1/2 tbsp Nihari Masala Powder
  • Nihari Masala
  • 1/3 cup canola or other neutral oil
  • 1 tbsp ghee or butter
  • 1 large onion thinly sliced
  • 5-6 garlic cloves crushed
  • 3/4- inch piece ginger crushed
  • 1 1/4 tsp salt or to taste
  • 1/4 cup atta flour
  • 3 1/2 - 4 cups water
  • 1 lb beef stew or shank pieces - about 1 1/2 inch cubed
  • Garnishings
  • Crispy fried onions
  • 1 inch piece ginger julienned
  • 1 lemon sliced
  • 1/4 bunch fresh cilantro chopped
  • 1-2 green chilies chopped

Instructions
 

  • Heat a medium pot over medium-high heat. Heat oil and ghee and add the whole spices.
  • Add onion and sauté until golden, about 10 minutes. Add the garlic and ginger and continue to sauté until the raw smell disappears, about 30 seconds.
  • Add beef and stir-fry for about 5 minutes or until it changes color.
  • Lower the heat and add the powdered spices and salt and sauté for about 20 seconds.
  • Carefully pour this beef mixture into your Crockpot or slow cooker.
  • Add the water and stir to mix. Cook on low for 8-10 hours (preferable) or high for 6-7 hours, or until the beef is fall-apart tender. Cooking times will vary depending on your meat and slow cooker.
  • Toward the end of your cooking time, remove your whole spices and take out a cup of the liquid of the Nihari into a bowl. Let it cool a little by adding an ice cube to it.
  • Place the atta in another bowl. Bit by bit, add the Nihari liquid to the atta to form a smooth slurry. Slowly add this slurry back into the crockpot while stirring to prevent clumps. Let it cook for another 30-45 minutes. Serve hot with the garnishing and naan or sheermal.