Nihari

• 200g Beef shank
• 1/4 Onion (sliced)
• 1 tbsp Nihari masala
• 1 tbsp Ginger-garlic paste
• 1 tbsp Flour (to thicken)
• 2 tbsp Oil or ghee
• 2.5 cups Water

Instructions

1. Step 1: Fry onions in oil until golden. Add ginger-garlic paste and nihari masala. Maintain a steady medium-high heat and make sure not to overcrowd the pan, which helps to achieve a perfect golden crisp..
2. Step 2: Add beef and water. Simmer on low heat for 4–6 hours. Partially cover the pot and keep a close watch to ensure the ingredients cook evenly without drying out..
3. Step 3: Thicken with flour slurry. Garnish with ginger slices and lemon. Take care with this step, as it ensures the dish develops the intended depth of flavor and ideal texture..