Beef Nihari

Ingredients

• 600 g Beef Shank
• 2 tbsp Ghee
• 1 pcs Onion
• 2 tbsp Ginger Garlic Paste
• 1 tbsp Tomato Paste
• 1.5 tbsp Whole Wheat Flour
• 1.26 l Water
• 1 pcs Cinnamon Stick
• 4 pcs Green Cardamom
• 1 pcs Black Cardamom
• 4 pcs Cloves
• 2 pcs Bay Leaves
• 1 pcs Star Anise
• 2 tsp Fennel Seeds
• 1 tsp Dried Ginger
• 1 tsp Paprika
• 0.5 tsp Turmeric
• 1 tsp Red Chili Powder
• 0.25 tsp Nutmeg
• 0.25 tsp Mace
• 2.5 tsp Salt
• 15 g Coriander
• 1 pcs Ginger
• 2 pcs Green Chili
• 1 pcs Lemon
• 1 tsp Black Cumin

Method

1. Thinly slice {onion}, cut {ginger} into fine matchsticks, slice {green_chili}, and keep {coriander} ready for finishing.
2. Combine {fennel_seeds}, {black_cumin}, {dried_ginger}, {paprika}, {turmeric}, {red_chili_powder}, {nutmeg}, {mace}, and some {salt} so the seasoning goes in evenly.
3. Pat {beef_shank} dry so it browns well. Heat a heavy pot over medium-high heat with {ghee}, sear {beef_shank} without crowding until deeply browned on all sides, and season with a little more {salt}.
4. Lower to medium heat in the same pot, add {onion} and cook until deep golden-brown. Add {cinnamon_stick}, {green_cardamom}, {black_cardamom}, {cloves}, {bay_leaves}, and {star_anise}; bloom until fragrant. Stir in {ginger_garlic_paste} and cook until the raw smell fades, then add {tomato_paste} and the mixed spices from earlier. Bhuna the masala until it darkens and the {ghee} separates at the edges.
5. Return {beef_shank} to the pot, add {water}, bring to a gentle boil, then reduce to very low heat. Cover and simmer until the meat is very tender and the broth is rich, skimming if needed and tasting for {salt} near the end.
6. Whisk {whole_wheat_flour} with a little cooking liquid until smooth, then stir it back into the pot. Simmer over low heat until the gravy turns silky, lightly glossy, and coats the spoon while {beef_shank} stays tender.
7. Shred or chunk {beef_shank} in the pot, discard the whole spices you can easily find, then simmer briefly so the meat absorbs the gravy. Finish with {coriander}, {ginger}, {green_chili}, and a squeeze of {lemon} for brightness.