Slow-cooked beef shank stew in a rich velvety spiced gravy thickened with roasted flour, garnished with fried ginger, green chilies, and lemon.
Ingredients
2 lbs beef shank (with bone marrow)
1/3 cup ghee & 1 sliced onion
2 tbsp Nihari masala (fennel, ginger, star anise, mace)
1/3 cup wheat flour dissolved in water
Ginger juliennes, fresh cilantro, sliced green chilies, lemon wedges
Instructions
Fry sliced onions in ghee until translucent; add ginger garlic paste and beef shank.
Sear beef until browned; stir in Nihari spice blend and cook for 2 minutes.
Add 5 cups water, cover tightly, and simmer on lowest heat for 3-4 hours until beef is meltingly tender.
Slowly stir in wheat flour slurry and cook for 10 minutes until glossy and thick.
Serve steaming hot with tandoori naan and fresh garnishes.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Fry sliced onions in ghee until translucent; add ginger garlic paste and beef shank.
Sear beef until browned; stir in Nihari spice blend and cook for 2 minutes.
Add 5 cups water, cover tightly, and simmer on lowest heat for 3-4 hours until beef is meltingly tender.
Slowly stir in wheat flour slurry and cook for 10 minutes until glossy and thick.
Serve steaming hot with tandoori naan and fresh garnishes.
