NIHARI MASALA

Ingredients

2 tbl red pepper
5 tsp salt
2 tbl of paprika (for redness)
2 tbl ginger powder
1 tsp powdered nutmeg
2 tsp black peppercorns
2 tsp fennel seeds
1tsp black cumin seeds
1 tsp kalongi (um, either onion or nigella seeds, can’t remember)
4 bay leaves
1 tbl whole mace

Grind the last six ingredients into a powder, then mix with the above.  This will make more than you need for one dish.

NIHARI

Ingredients
4 tablespoons oil
4 lbs. beef shanks (I think beef provides the best flavor for this dish)
6 garlic cloves, minced
4 tablespoons nihari masala (you can use a packet of Shaan, or use the one below)
2 onions, halved and sliced
1/2 cup flour
naan, made yourself or from a good restaurant (no butter!)
for garnish: chopped coriander, limes wedges, minced bird’s eye chilies, slivered ginger

Instructions

Heat the oil in a large pot over medium heat and brown the meat in two batches.  Then fry the garlic until just coloring, return the meat and add the masala to the pot and add ten cups of water.  Bring to a boil, then cover and turn down to the lowest simmer.  Go to sleep.  When you wake up, or about six to eight hours later, test the meat for doneness – it should be fork-tender and the marrow should have melted out of the bones, leaving them as clean white rings in the broth.  Remove a teacup of the broth and whisk the flour into it, removing lumps.  Reintroduce the floured broth to the pot.  Now fry the onion until browned with a little more of the masala, then pour this mixture into the broth.  Turn the heat up and boil rapidly with the cover off until you reach a slightly thickened texture, though still a bit watery.  Taste for salt.  Serve with fresh naan (if bought, ride your bike back from the restaurant quite fast to maintain their heat) and small bowls with the garnishes.  Make sure to squeeze plenty of lime juice into your serving.  You won’t be sorry.