Nihari

Ingredients

Lemon wedges

for serving

Fresh coriander leaves

for garnish

Water

8 cups

Wheat flour

1/4 cup

Ghee

1/4 cup

Salt

to taste

Nihari masala

2 tablespoons

Ginger

2 inches, minced

Garlic

4 cloves, minced

Onions

2 large, thinly sliced

Beef shank

2 pounds, cut into chunks

Instructions

1. In a large pot, heat the ghee over medium heat until melted.
2. Add the sliced onions and cook, stirring frequently, until they turn golden brown, about 10-15 minutes.
3. Stir in the minced garlic and ginger, cooking for an additional 2-3 minutes until fragrant.
4. Add the beef shank pieces, browning them on all sides for about 5-7 minutes.
5. Sprinkle in the Nihari masala and salt, mixing thoroughly to coat the meat and onions with the spices.
6. Pour in the water and bring the mixture to a rolling boil.
7. Once boiling, reduce the heat to low, cover the pot, and let it simmer slowly for 6-8 hours or until the meat is tender and falling apart.
8. To thicken the stew, mix the wheat flour with a little water to create a smooth paste. Gradually stir this paste into the pot and cook for another 30 minutes, allowing the stew to thicken.
9. Remove the pot from heat and garnish with fresh coriander leaves. Serve hot with naan bread and lemon wedges.