Nihari

Ingredients

• 1000 g beef shankSubstitute: lamb shank
• 4 pieces bone marrow
• 3 tbsp wheat flour
• 100 g ghee
• 3 large onions
• 60 g ginger
• 4 tbsp nihari spice mix
• 6 pieces green chilies
• 30 g coriander leaves
• 2 pieces lemon

Instructions

1. 1

   Heat ghee in a large pot and fry sliced onions until deeply golden brown.

2. 2

   Add beef shank and bone marrow pieces, sear on all sides.

3. 3

   Add nihari spice mix and stir 2 minutes to bloom the spices.

4. 4

   Add 10 cups of water, bring to a boil, then reduce to the lowest simmer.

5. 5

   Cover tightly and cook for 6-8 hours (traditionally overnight) until meat is falling off the bone.

6. 6

   Mix wheat flour with water to make a slurry. Stir into the stew to thicken.

7. 7

   Serve in bowls topped with julienned ginger, sliced green chilies, fresh coriander, and lemon wedge. Eat with naan.