1. Whisk flour with 2 cups (500 mL) water in a medium bowl. Whisk Nihari seasoning with ½ cup (125 mL) water in a measuring cup or small bowl. Set both aside separately. 2. Heat oil over medium-high heat in a Dutch oven or cast-iron enamelled roaster. Add beef and fried onions; cook, stirring, for 5 minutes. Stir in garlic, gingerroot paste, paprika, fennel and turmeric. Stir in 5 cups (1.25 L) water and bring to a simmer. Gradually stir in flour mixture and Nihari seasoning mixture. 3. Cover, reduce heat and simmer for 2 to 3 hours until beef is fork-tender. Check the stew as it simmers and add more water as needed to keep it saucy. 4. Serve garnished with julienned gingerroot, cilantro, green chilies and lime wedges to squeeze over top.

Beef Nihari

Ingredients

Directions