Indian cuisine · Soups & Stews

Nihari

Beef shank braised for hours in a dark fennel-ginger sauce, thickened with flour and finished with a scattering of chili.

Ingredients · for 4 servings

• 1.2 kg beef shank (bone-in)
• 3 onions
• 2 tbsp ginger-garlic paste
• 2 tsp fennel seeds
• 2 tbsp nihari spice mix
• 1 tsp Kashmiri chili powder
• 4 tbsp flour
• 100 g ghee
• 30 g ginger
• 2 green chilies
• 1/2 bunch cilantro
• Salt

Instructions

1. Pat the beef shank dry and season with salt, cut the onions into thin rings, and slice the ginger into thin matchsticks.
2. Heat the ghee in a heavy pot and fry the onion rings for 12–15 min. until dark brown, then set aside half for garnish.
3. Add the ginger-garlic paste, fennel seeds, nihari spice mix and Kashmiri chili powder and fry for 1 min., then add the meat and sear it well on all sides.
4. Pour in 1.5 l hot water, cover and braise over the lowest heat for 3–3.5 hrs., until the meat falls off the bone and the marrow is soft – traditionally the pot sits over embers overnight for this.
5. Whisk the flour smooth with 150 ml cold water, stir it into the simmering broth and let it simmer uncovered for 10–12 min., until the sauce turns dark and glossy and thickens slightly.
6. Season with salt and serve with the remaining fried onions, ginger matchsticks, chopped cilantro and rings of green chili.