Slow-Cooked Beef Nihari

Ingredients

• 1.5 kg beef shank (nihari cuts — available from Taqwa Foods halal butcher)
• 1 packet Shan Nihari masala
• 6 tbsp ghee or oil
• 3 tbsp plain flour (mixed with ½ cup cold water into a slurry)
• Salt to taste
• 1 large onion, thinly sliced and fried golden

To garnish:

• Ginger julienne, lemon wedges, fresh coriander, green chillies, fried onions

Method

1. Heat ghee in a heavy pot. Brown the beef on all sides in batches.
2. Add the Shan Nihari masala and stir for 2 minutes.
3. Add 4 cups of water, bring to a boil, then reduce to the lowest heat. Cover tightly and simmer for 2.5 hours.
4. Stir in the flour slurry gradually to thicken the gravy. Simmer uncovered for 15 minutes.
5. Adjust salt. The oil should float on top — a sign it's ready.
6. Serve in deep bowls with all the garnishes on the side, and warm naan.

Tips

• Ask the Taqwa Foods butcher for nihari cuts (shank cross cuts with marrow bone) — the marrow adds incredible body to the gravy.
• Nihari tastes even better the next day. Make it ahead!