Delhi x United States
Nihari beef short ribs with mash
Old Delhi's slow breakfast meets the steakhouse's slow ribs.
230 minTime
28 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original885kcalsame
28 gproteinsame
6 gfibresame
230minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Dry roast the fennel, whole spices, pepper and long pepper on low heat 2 minutes. Grind fine with the nutmeg, dry ginger and chilli powder.
- 2Heat the ghee in a heavy ovenproof pot on high heat. Season the ribs with 2 tsp salt and brown in batches, 2 minutes a side.
- 3Lower to medium heat and fry the onion 12 minutes. Lift out half for garnish. Add the ginger garlic paste, bay leaves and masala to the pot for 1 minute.
- 4Return the ribs, add the water and bring to a boil. Cover and cook in the oven at 160°C for 3 hours, until the meat slides off the bone and no pink remains.
- 5Lift out the ribs. Skim the fat, whisk the flour with 100 ml water and stir into the pot. Simmer on medium heat 10 minutes, then return the ribs.
- 6Boil the potatoes in salted water 15 to 18 minutes. Mash with the butter, warm milk and remaining salt.
- 7Serve the ribs on the mash with gravy, the fried onions, ginger, green chilli, coriander and lemon.
Serve it like this
Spoon a mound of mash into a wide bowl, set a rib on top, ladle the gravy around and pile ginger, fried onions and chilli on the meat, lemon at the side.
