Nihari Jacket Potato

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Ingredients:

Nihari

• olive oil

• 1 1/2 lbs beef cut in large chucks (beef shank, chuck roast, shortrib, etc.)

• 1 large onion, thinly sliced

• 2 tbsp ginger paste

• 2 tbsp garlic paste

• 3-4 tbsp Shan Nihari Spice Mix

• 1 tsp salt

• 1 tsp red chili powder

• 1 tsp cumin

• 1 tsp ground coriander

• flour (3-4 tbsp)

• water, as needed

Potatoes

• russet potatoes

• salt

• butter

• cilantro

• jalapeno

• shredded mozzarella cheese

• fresh cilantro

• fresh thinly sliced ginger

• lemon wedges

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Instructions:

1. Add olive oil to a large pot along with the sliced onions. Fry the onions until they are light brown.

2. Add the beef and cook for 3-4 minutes until browned on all sides.

3. Once the beef is no longer pink on the outside, add the ginger and garlic paste. Cook for 1-2 minutes.

4. Add all of the seasonings and continue cooking for another 4-5 minutes.

5. Add enough water to the pot to cover the meat and bring to a boil. Once boiling, lower the heat, cover the pot with a lid, and let the nihari cook on low heat for 2-3 hours or until the meat is fork-tender. You can make the nihari in a pressure cooker or instapot as well if you’re short on time.

6. Once the meat is tender, remove it from the broth and shred it.

7. If you’d like, thicken the broth with enough flour slurry (mix together flour with water until it reaches a thin paste consistency) until it reaches your preference for consistency. Bring the broth to a boil to ensure the flour is cooked through.

8. Rub potatoes with olive oil and generously sprinkle with salt. Bake at 400 degrees for 1 hour, or until the skin is crispy and the potato is fully cooked through.

9. Slice the potato open, then add butter, cheese, shredded beef mixed with some broth, and toppings (cilantro, jalapenos, ginger, and lemon juice).