Delhi x France
Nihari beef daube
Two slow braises that never hurry, meeting in one pot. Old Delhi at breakfast, Provence at dinner.
240 minTime
49 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original474kcalsame
49 gproteinsame
4 gfibresame
240minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dry roast the fennel, star anise, long pepper and whole spices on low heat for 2 minutes, then grind with the dry ginger and nutmeg.
- 2Heat 30 g ghee in a heavy ovenproof casserole on high heat and brown the beef in batches, 8 minutes per batch.
- 3Lower to medium, cook the onion 12 minutes until golden brown, add the ginger garlic paste for 2 minutes, then the chilli and nihari masala for 1 minute.
- 4Return the beef, add the stock, bay leaves, orange zest, carrots and salt. Bring to a boil, cover and braise in the oven at 150°C for 3 hours.
- 5Toast the atta in the remaining ghee on low heat for 3 minutes, whisk in a ladle of the braising liquid and stir into the pot. Simmer on the stove for 10 minutes.
- 6Serve topped with the ginger, green chilli, coriander and a squeeze of lemon.
Serve it like this
Spoon the beef and carrots into a deep warm bowl, ladle the glossy gravy over, and pile ginger, chilli and coriander on top with a lemon wedge on the rim.