Step 1

Heat a medium pot over medium-high heat. Heat oil and ghee and add the whole spices.

Step 2

Add onion and sauté until golden, about 10 minutes. Add the garlic and ginger and continue to sauté until the raw smell disappears, about 30 seconds.

Step 3

Add beef and stir-fry for about 5 minutes or until it changes color.

Step 4

Lower the heat and add the powdered spices and salt and sauté for about 20 seconds.

Step 5

Carefully pour this beef mixture into your Crockpot or slow cooker.

Step 6

Add the water and stir to mix. Cook on low for 8-10 hours (preferable) or high for 6-7 hours, or until the beef is fall-apart tender. Cooking times will vary depending on your meat and slow cooker.

Step 7

Toward the end of your cooking time, remove your whole spices and take out a cup of the liquid of the Nihari into a bowl. Let it cool a little by adding an ice cube to it. Place the atta in another bowl. Bit by bit, add the Nihari liquid to the atta to form a smooth slurry. Slowly add this slurry back into the crockpot while stirring to prevent clumps. Let it cook for another 30-45 minutes. Serve hot with the garnishing and naan or sheermal.