Nihari (Spiced Oxtail Stew)

Preparation

1. Step 1

   Heat the oven to 400 degrees.

2. Step 2

   In a large, deep roasting pan, drizzle the oxtail with 1 tablespoon ghee, then sprinkle with the garlic, plus 1 tablespoon salt and 1 tablespoon black pepper. Massage the meat until evenly coated and then spread it out in an even layer. Roast for 45 minutes, then lower the oven temperature to 250 degrees.

3. Step 3

   While the oxtail roasts, prepare the onion purée: In a small Dutch oven or pot, heat 2 tablespoons ghee over medium-high. Add the onion slices and cook, stirring occasionally, until they begin to show a light brown color, about 8 minutes. Lower the heat to low and simmer, stirring occasionally, until dark golden brown, soft and considerably reduced in volume, about 30 minutes. (If they appear to stick to the bottom of the pan, add a few tablespoons of water as needed to deglaze the pan.) Set the onion aside to cool for a few minutes, then pulse in a blender until smooth, stirring as needed. Set purée aside. (You should have about ½ cup.)

4. Step 4

   Prepare the ginger purée: Coarsely chop the 3 ounces ginger into ½-inch pieces. (If any of the skin appears tough, slice it off and discard it, but otherwise leave the peel on.) Pour 3 tablespoons water into the blender, then add the chopped ginger. Blend in short intervals, turning the mixture around with a spatula to get all of it, until puréed. (You should have about ⅓ cup.)

5. Step 5

   Wipe out the Dutch oven, then heat the remaining ¼ cup ghee over high heat. Add the cloves, cardamom seeds and chickpea flour and cook for about 3 minutes, stirring constantly, until the mixture darkens and bubbles and a fragrant, nutty aroma emits. Quickly stir in the onion purée, ginger purée, red chile powder, cumin, turmeric and 1 teaspoon salt, then gradually stir in 5 cups water and bring to a boil.

6. Step 6

   After the oxtail has been roasted, pour the mixture over it, seal it tightly with foil and place it back in the oven for 4 to 6 hours. The meat should be falling off the bone.

7. Step 7

   Once the meat is cooked, stir in the garam masala, then let the stew rest on the counter until cooled to the touch. Refrigerate for 1 to 2 hours or overnight before serving. Reheat gently to serve. Garnish with julienned ginger and fresh herbs; serve with naan and seasoned yogurt, if desired.