Beef Nihari

Ingredients

1kg Beef Shank
500 g Beef Bone
5 pcs Cardamom
1 pc Cinnamon Stick
1 pc Star Anise
5 pcs Clove
3 g Sweet Pepper
¼ tsp Nutmeg
10g Fennel Seed
5g Coriander Seed
5g Cumin Seed
2g Black Peppercorn
½ tbsp Long Pepper
½ tbsp Caraway Seed
½ tbsp Carom Seed
5g Chili Powder
10g Turmeric Powder
10g Ginger Garlic Paste
100 mℓ Oil
4 pcs Bay Leaf
500 mℓ Water
1 tsp Black Pepper
1 tsp AJI-NO-MOTO®
1 tsp Oil
Garnish Ginger
Garnish Green Chili
Garnish Coriander
Garnish Puri Bread

Steps :

To make Nihari Spice. In a pan, add in Cardamom, Cinnamon Stick, Star Anise, Clove, Sweet Pepper, Nutmeg, Fennel Seed, Coriander Seed, Cumin Seed, Black Peppercorn & toast over low heat.
Pour the spices into a food processor. Add Long Pepper, Caraway Powder & Carom Powder.
Grind into a fine powder.
In a large bowl, add Beef Shank, Beef Bone, Chili Powder, Turmeric Powder, Nihari Spice & Ginger Garlic Paste.
Mix evenly.
In a cooking pot, fry Beef Shank with Oil.
Add Water & Bay Leaf.
Season with AJI-NO-MOTO®.
Simmer on low heat for 4 hours.
Scoop away excess fat.
Extract Bone Marrow & remove Beef Bone
Mix Corn Flour with Water & add into pot.
Simmer for 5 minutes.
On a serving bowl, add Beef Shank & Broth.
Pour Hot Oil on top of the dish.
Garnish & Serve!