Nihari

Ingredients

• 1 kgbeef shank
• 4 tbspnihari masala
• 4 tbspghee
• 1onion — fried
• to finishginger julienne
• naan — to serve
• to tastefine sea salt

Method

1. Begin by cutting the 1 kg beef shank into large chunks, about 2-3 inches each. Season the meat generously with fine sea salt and 4 tbsp nihari masala, ensuring each piece is well-coated. This step infuses the meat with flavor and tenderizes it slightly before cooking.
2. In a large, heavy-bottomed pot, heat 4 tbsp of ghee over medium-high heat until it melts and begins to shimmer. Add the seasoned beef shank pieces in a single layer, ensuring not to overcrowd the pot. Brown the meat on all sides, turning occasionally, until each piece develops a deep, rich color. This caramelization adds depth to the final dish.
3. Once the meat is browned, remove it from the pot and set aside. In the same pot, add one finely sliced onion. Cook the onion in the remaining ghee over medium heat, stirring frequently, until it turns golden brown and starts to caramelize. This step enhances the sweetness and complexity of the nihari.
4. Return the browned beef shank pieces to the pot with the caramelized onions. Add enough water to cover the meat, about 4-5 cups, and bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the meat to braise slowly, checking occasionally, until it becomes tender and the broth thickens slightly. The meat should be easily pierced with a fork, indicating it is ready.
5. Taste the nihari for seasoning and adjust the salt if necessary. The broth should be flavorful and slightly spicy, with a rich, velvety texture. Once satisfied with the taste, remove the pot from heat.
6. To serve, ladle the nihari into a large serving dish. Garnish generously with ginger julienne for a fresh, aromatic finish. Serve hot with naan, allowing everyone to share and enjoy this traditional Pakistani breakfast dish.