Slow-Cooked Nihari

Deeply spiced Pakistani beef-shank stew slow-cooked until spoon-tender, with a silky flour-thickened gravy and fresh ginger garnish.

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Nihari was traditionally left to cook slowly overnight. Beef shank and marrow bones provide body, while a final atta slurry gives the gravy its characteristic sheen without making it pasty.

Ingredients

• 1.5 kg Beef shank (cut into large bone-in pieces)
• 500 g Beef marrow bones (optional but recommended)
• 2.5 tsp Fine salt (divided)
• 120 g Ghee
• 2 large Onions (thinly sliced)
• 3 tbsp Ginger-garlic paste
• 2 tbsp Ground coriander
• 2 tsp Ground fennel
• 2 tsp Ground cumin
• 2 tsp Kashmiri chilli powder
• 1 tsp Ground ginger
• 0.5 tsp Ground turmeric
• 1 tsp Garam masala
• 1 tsp Black pepper
• 2.5 litres Warm water (approximately)
• 80 g Whole-wheat atta flour (whisked with 250 ml cool water)
• 50 g Fresh ginger (cut into thin matchsticks)
• 30 g Fresh coriander (chopped)
• 4 Green chillies (sliced)
• 2 Lemons (cut into wedges)

Step-by-step method

1. Pat the beef dry and season with 1 teaspoon salt. Mix coriander, fennel, cumin, chilli, ground ginger, turmeric, garam masala and pepper in a bowl so the spices can be added quickly.
2. Heat ghee in a large heavy pot over medium heat. Fry onions for 10 to 12 minutes until deep golden. Remove one-third for garnish and let it crisp on a plate.
3. Raise the heat, add beef and marrow bones in a single layer and brown for 8 to 10 minutes. Work in batches if needed; crowded meat releases water and will not build the same flavour.
4. Lower to medium, add ginger-garlic paste and stir for 1 minute. Add the mixed spices with 4 tablespoons water and cook for 90 seconds, scraping continuously so they do not scorch.
5. Return all meat to the pot, add warm water and remaining salt, and bring just to a simmer. Cover and cook on the lowest heat for 3 1/2 to 4 hours, turning the pieces hourly, until a fork enters the beef with almost no resistance.
6. Lift the meat and bones carefully to a tray. Skim excess fat from the surface but reserve 2 tablespoons for finishing. Strain the gravy if you want an especially smooth nihari, then return it to the pot.
7. Whisk the atta slurry again and pour it into the gently simmering gravy in a thin stream while stirring. Simmer for 8 to 10 minutes until glossy and lightly thickened; it should coat a spoon but still pour freely.
8. Return the beef to the gravy and simmer uncovered for 10 minutes. Taste for salt and spice, then rest off the heat for 15 minutes so the meat absorbs the seasoned gravy.
9. Spoon the reserved hot fat over the surface and garnish with fried onion, ginger, coriander and chillies. Serve with lemon wedges and naan; warn diners that marrow bones remain very hot inside.