Slow-Cooked Beef Nihari with Ginger and Green Chilli

⏱ 270 min · Serves 6

The legendary Lahori breakfast stew, reborn as a weekend showpiece: beef shank simmered for hours until it collapses, in a deep, glossy gravy perfumed with fennel, long pepper and mace. Finished with slivered ginger, coriander and a squeeze of lime — mop it up with hot naan.

Per serving: 642 kcal · 45.0g protein · 24.0g carbs · 41.0g fat

Ingredients

• 1.2 kg bone-in beef shank, cut into thick 4cm pieces
• 2 marrow bones (optional but worth it)
• 150 ml ghee (or 100ml ghee + 50ml oil)
• 3 large onions, thinly sliced
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 2 tsp Kashmiri chilli powder
• 1 tsp turmeric
• 1 tbsp ground coriander
• 2 tsp salt, plus more to taste
• 6 tbsp plain flour (atta or plain white)
• 1.5 litres water or light beef stock
• Juice of 1 lime
• FOR THE NIHARI MASALA:
• 2 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp black peppercorns
• 2 black cardamom pods
• 4 green cardamom pods
• 1 tsp caraway (shahi zeera)
• 1 small blade mace
• 1 star anise
• 1 (5cm) cinnamon stick
• 4 cloves
• 1/4 whole nutmeg, grated
• 1 dried bay leaf
• TO SERVE:
• 1 thumb ginger, cut into fine matchsticks
• 3 green chillies, sliced
• Handful coriander leaves, chopped
• Lime wedges
• Naan or sheermal

Method

1. Toast all the nihari masala spices in a dry pan over medium heat for 2–3 minutes until fragrant. Cool, then grind to a fine powder. Set aside.
2. Heat the ghee in a large heavy pot. Fry the sliced onions over medium heat for 15–18 minutes until deep golden. Scoop out half with a slotted spoon and reserve for garnish.
3. Add ginger and garlic pastes to the pot and fry 1 minute. Stir in chilli powder, turmeric, ground coriander and 2 tablespoons of your nihari masala. Splash in 3 tbsp water so the spices don't burn.
4. Add the beef shank, marrow bones and salt. Turn in the masala over high heat for 8–10 minutes until the meat is well coated and beginning to brown.
5. Pour in the water or stock, bring to a boil, then reduce to the barest simmer. Cover and cook 3–3.5 hours, until the meat yields completely to a spoon. Top up with hot water if it reduces too far.
6. Whisk the flour into 250 ml cold water until utterly smooth. Lift the meat out to a plate. Pour the flour slurry into the simmering gravy in a slow stream, stirring constantly.
7. Simmer uncovered 20–25 minutes, stirring often, until the gravy is silky and coats a spoon. Stir in the remaining nihari masala (about 1 tbsp, to taste) and the lime juice. Return the meat and warm through.
8. Rest off the heat 10 minutes so the ghee rises and glosses the top. Serve scattered with reserved fried onions, ginger matchsticks, green chilli and coriander, with lime wedges and hot naan.