Nihari
Slow-cooked shank stew eaten at dawn, thick with marrow.
Ingredients
- 1.5 kg Beef shank
- 300 g Bone marrow
- 3 Onions
- 3 tbsp Ginger
- 8 cloves Garlic
- 4 tbsp Nihari masala
- ¾ cup Flour
- ¾ cup Ghee
- 4 Green chilies
- 1 cup Coriander
- 2 Lemon
- 2 tsp Salt
- 10 cups Water
Method
- Brown the onions — Fry sliced onions in ghee until deep brown, then remove half for garnish.
- Sear the meat — Add the shank and marrow bones with ginger and garlic and brown well.
- Add the masala — Stir in the nihari masala and cook 5 minutes until the ghee separates.
- Cook overnight — Add water and simmer on the lowest possible heat for 6 to 8 hours — nihari takes its name from the dawn it is eaten at.
- Thicken — Whisk the flour into cold water and pour it in slowly, stirring, then cook 30 minutes until glossy.
- Nihari is ready — Serve with ginger julienne, green chili, coriander, lemon and naan.