So, I’ve made and refined my nihari recipe. Last two versions were made with beef. It’s way better with beef than it is with chicken. Here’s the recipe I last used:

Ingredient Group #1:

• Some Beef. Any kind. Some fat required. Approx 1-2lbs?
• 2 Bay Leaves
• Cinnamon bark. Approx 5″ worth.
• 1 tbsp. of Garam Masala Powder
• 3 tsp. Red Chilli Powder
• ½ tsp. Turmeric Powder
• 5 cloves garlic, diced and turned into paste with salt.
• 1″ of ginger, turned into paste.
• 3/4 cup Plain Yogurt (one single-serve container)
• Lots of oil and butter (I didn’t bother to clarify it).
• 1/4 cup Japanese sushi rice vinegar (I know – trust me!)

Ingredient Group #2:

• 2 pinches of Nutmeg
• 2 Small green Cardamom pods, 1 black cardamom pod
• 2 tbsp. of Fennel Seeds
• 2 tsp black salt powder.

Other:

• 2 tbsp. of All-Purpose Flour
• 1 large onion, thinly sliced.

Instructions:

1. Add all of ingredient group #1 into a pan. Fry until meat is browned, and yogurt oil has started to separate. Steal some sliced onions and fry them in here as well.
2. Add all of ingredient group #2 into pan. Fry a bit. Add enough water to cover meat.
3. Simmer for 1-3 hours on low heat until the meat is tender.
4. Meanwhile: Fry the onions slowly in oil and butter until crispy and browned. Set aside.
5. Once the meat is cooked and tender, uncover and heat until sauce has thickened some.
6. Thicken with flour.
7. Throw fried onions in on top.
8. Eat!

I know using the rice vinegar is weird, but it makes it taste great. It adds a little sweetness, but more importantly adds a little vinegar. It’s great.