Nihari

نہاری · Nihari

Ingredients14

• beef shank with bone1.2 kg
• ghee100 g
• onions2
• garlic8 cloves
• ginger40 g
• wheat flour40 g
• red chili powder2 tbsp
• coriander powder1 tbsp
• fennel seeds1 tbsp
• whole spices (bay leaf, cinnamon, cloves, cardamom)1 small handful
• turmeric1 tsp
• salt2 tsp
• water1.5 L
• fresh cilantro and ginger juliennefor garnish

Method

1. Slice the onions and finely crush the garlic and ginger.
2. Heat the ghee and fry the onions until deep golden brown.
3. Add garlic, ginger, whole spices, chili, coriander, fennel, turmeric, and salt, and fry until fragrant.
4. Add the beef shank and sear until the meat takes on color.
5. Pour in the water, bring to a boil, then cover and simmer gently for about 5 hours until the meat is falling off the bone.
6. Whisk the flour with a little cold water and stir it into the stew to thicken.
7. Simmer another 20 minutes, skimming excess fat if you like, and adjust salt.
8. Serve hot, topped with cilantro and ginger julienne, with naan.