Nihari

Slow-cooked beef shank stew in a rich, aromatic gravy - the king of Pakistani breakfasts.

Ingredients

• 1 kg beef shank (with bone)
• 1 cup cooking oil or ghee
• 2 large onions, sliced
• 2 tbsp ginger-garlic paste
• 4 tbsp nihari masala
• 1/2 cup wheat flour dissolved in 1 cup water
• 8 cups water
• Salt to taste
• For garnish: ginger juliennes, green chillies, lemon wedges, fresh coriander

Instructions

1. Heat oil in a heavy pot and fry onions until golden brown. Remove and set aside.
2. Add beef shank and ginger-garlic paste. Fry until meat changes colour.
3. Add nihari masala and salt. Fry for 3 minutes on medium heat.
4. Pour in water and bring to a boil. Reduce heat, cover and simmer for 3 hours until meat is very tender.
5. Slowly add the flour slurry while stirring to thicken the gravy.
6. Simmer 20 more minutes until the gravy is smooth and oil floats on top.
7. Garnish with ginger, green chillies, coriander and lemon. Serve with naan.