Spice up your short ribs with this flavorful and aromatic curried twist on a traditional Nihari dish.

This nontraditional Nihari recipe puts a unique spin on curried short ribs, creating a dish that is rich in flavor and complexity. The slow cooking process allows the flavors to meld together, resulting in tender, succulent meat that is perfect for a special occasion or family dinner.

Ingredients

• 2 lbs beef short ribs
• 1 onion, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 4 cups beef broth
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish

Directions

1. In a large Dutch oven, heat vegetable oil over medium-high heat.
2. Season the short ribs with salt and pepper, then sear on all sides until browned. Remove and set aside.
3. In the same pot, add onions, garlic, and ginger. Cook until softened and fragrant.
4. Stir in curry powder, turmeric, cumin, coriander, cinnamon, and cayenne pepper. Cook for 1-2 minutes until spices are toasted.
5. Pour in beef broth and return short ribs to the pot. Bring to a boil, then reduce heat to low and cover.
6. Simmer for 2-3 hours, or until the meat is tender and falling off the bone.
7. Remove short ribs from the pot and shred the meat. Skim off any excess fat from the broth.
8. Return the shredded meat to the pot and simmer for an additional 15-20 minutes to allow the flavors to meld.
9. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
10. Enjoy your delicious curried short ribs - nontraditional Nihari!

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