Nihari Spring Rolls

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Ingredients:

• 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

• olive oil

• spring roll wrappers

• paste made with equal parts flour and water (about 1 tbsp each)

• diced onion, cilantro, and lemon slices for garnish

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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. Set the broth aside.

7. Fill each spring roll wrapper with about a tablespoon of the shredded meat and roll tightly into a roll. Use the flour paste as glue to seal the rolls.

8. Fry the rolls in oil until golden brown. (if you’re making the rolls in advance, you can freeze the pre-made rolls and defrost when you’re ready to fry them.)

9. Serve the rolls immediately with the broth on the side, along with lemon slices, diced onions, and cilantro.