Nihari

Method

1. Blend the masala ingredients with 3 tbsp water to a smooth paste.
2. Blanch the beef in boiling water 10 minutes to clear it. Rinse.
3. Melt the ghee with the oil. Fry the grated onions 10 minutes until golden. Add the masala paste and fry 5 minutes.
4. Stir in the yogurt, tomato purée and ground spices. Fry 2 minutes.
5. Add the beef with 3 cups hot water. Cover and simmer on the lowest heat 3–4 hours (or 45 minutes in a pressure cooker) until the meat is falling from the bone.
6. Add the garam masala and cilantro. Reduce until thick and glossy (the masala should coat the meat).
7. Serve over rice or with naan, with extra cilantro.