Cooking Instructions
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Step 1
Grind
Green Cardamom Pods (5)
,
Black Cardamom (3)
,
Cumin Seeds (1 Tbsp)
,
Fennel Seeds (1 Tbsp)
,
Whole Coriander Seeds (1 1/2 Tbsp)
,
Black Peppercorns (1 tsp)
,
Whole Cloves (1/2 tsp)
,
Whole Nutmeg (1/3)
,
Cinnamon Stick (1/2)
, and
Ground Mace (1 pinch)
using a spice grinder or mortar and pestle. Add to a small bowl.
Step 2
Add
Kosher Sea Salt (1/2 Tbsp)
,
Ground Ginger (1 tsp)
, and
Cayenne Pepper (1/2 tsp)
to the same small bowl. Set aside.
Step 3
Add
Canola Oil (1/4 cup)
to a deep soup pot, and heat over medium-high until oil shimmers. About 1 minute.
Step 4
Add the
Yellow Onions (2)
to the pot, and sauteé until evenly browned. About 10 minutes.
Step 5
In the same pot, add
Ginger Paste (1/2 Tbsp)
and
Garlic Paste (1/2 Tbsp)
. Sauteé for 30 seconds.
Step 6
Add
Eye of Round Beef Roasts (2 lb)
and a little more oil if the pot seems dry, and stir fry for 5 minutes.
Step 7
Add the bowl of spices, coating the meat, and cook until fragrant, about 30 seconds.
Step 8
Add
Water (7 cups)
, bring to boil. Then, turn down to a simmer and cover. Cook for 3-4 hours, until the meat, is fork-tender.
Step 9
Take out a cup of the stew liquid, cool for a minute, and stir in
All-Purpose Flour (2 Tbsp)
, whisking with a fork to form a slurry. Stir back into the pot, allow to cook uncovered for another 15 minutes, until the Nihari has thickened.
Step 10
Season with salt to taste. Top each bowl with
Fresh Cilantro (1 bunch)
,
Green Chili Pepper (4)
, and
Fresh Ginger (1 in)
. Serve with wedges of
Limes (4)
and
Naans (to taste)
.
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