Beef curry (nihari)

By polloazul

Ingredients

• 2 medium yellow onions, peeled, cut in half, sliced
• 2 lbs beef brisket, trimmed of fat
• 1 2-inch piece fresh ginger root, peeled and cut into chunks
• 10 cloves garlic, peeled
• 1 heaping tsp ground (powdered) ginger
• 4 green or white cardamom pods
• 3 bay leaves
• 1 4-inch cinnamon stick
• 1 Tbsp garam masala
• 2 Tbsp ground fennel
• 1 Tbsp ground mild (red) chile pepper
• 2 pinches ground nutmeg
• 1 tsp turmeric
• 1 tsp kosher salt
• 1 tsp black salt (or substitute kosher salt)
• 1/2 cup canola oil

Preparation

Step 1

Place the onions in a 4- or 5-quart slow cooker, and set the meat on top. In a food processor or mortar and pestle, grind the ginger and garlic to a paste, and add it to the slow cooker.

Add the remaining ingredients and drizzle the oil over everything; no need to mix! Cook on LOW for 9 hours (after 5 hours, turn the meat), until the beef falls apart.

Remove the meat to a bowl, and shred it with two forks. Return the meat to the slow cooker and toss with the sauce. Serve with naan or over white, brown or basmati rice.