NIHARI - Meat Shank slow cooked in spices (Gluten free) скачать в хорошем качестве

NIHARI - Meat Shank slow cooked in spices (Gluten free)

Slow cooked in earthy spices like chilli powder, turmeric, garam masala, cumin powder and fennel, Nihari is a fall of the bone delicious beef shank with gravy. This version unlike traditional Nihari recipes is gluten free. Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network. About KRAVINGS Food Adventures Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow. She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time! New uploads EVERY Friday(North America) and Saturday (Middle East/India) - please SUBSCRIBE so you don't miss any of the action! You can find the whole recipe here - http://k--ravings.blogspot.in/2013/04... 5 - 6 pounds Nihari meat( Nihari meat is specially cut Beef shank, large pieces with bone) 2 medium red onions chopped 2 tbsps ghee 3 black cardamoms ( if you can't find this double the star anise) 3 star anise 5 cloves 2 tsps chilly powder 2 tsps turmeric 2 tsps fennel powder 2 tsps garam masala 2 tsps cumin powder 2 tbsps ginger and garlic paste 1/2 cup tomato purée 1 cup water Juice of a lemon Salt and pepper Oil Garnishes - as required Process Wash the meat and marinate it with the juice of a lemon and ginger and garlic paste. In a large saute pan heat the 2 tbsps of ghee and saute the whole spices - cardamons, star anise and the cloves Fry the onions till golden brown Remove the onions and whole spices and keep aside Add the Nihari meat and sear till golden brown on both sides. Please note, don't overcrowd your pan, sear the Nihari in batches Once all the Nihari is seared, add all the powdered spices, the tomato paste and the water Add the onions and mix, cover and cook for an hour Either continue to cook on a slow flame for 6 - 8 hrs adding water as required or add to a slow cooker and cook on low, overnight When ready to serve add a few tbsps of yogurt and mix Nihari is typically served with garnishes julienne of garlic and ginger, green chillies, friend onions, lemon &/or lime wedges and coriander. Related Playlists Download my Roku app - https://www.roku.com/channels#!detail... Follow me on: facebook.com/kravingsblog twitter.com/karenahmed