---
title: Nihari (Slow-Cooked Beef Shank Stew)
servings: 6
prep time: 25 minutes
cook time: 300 minutes
source: https://mycibora.com/recipes/nihari
---

Gather @all-purpose flour{60%g}, @ground ginger{2%tsp}, @ground fennel{2%tsp}, @kashmiri chili powder{1%tbsp}, @onion{2}, @fresh ginger{40%g} and @fresh cilantro{1%bunch}.

Slice the onions thinly and pat the @beef shank{1.2%kg} dry.

Heat oil in the pot and fry the onions until deep golden brown. ~{8%minutes}

Add the beef shank and all the ground spices — ginger, fennel, @garam masala{2%tsp}, chili powder — and sear over high heat until the meat is browned on all sides and the spices smell toasted.

Cover the beef deep with water, bring to a boil, then drop to the lowest flame and simmer, lid on, 4–5 hours (or transfer to a low oven overnight). ~{270%minutes}

Once the meat is fork-tender, skim off any fat pooling on the surface — nihari should end up glossy, not greasy.

Whisk the toasted flour with a little water to a smooth slurry; stream it into the simmering pot and cook 20 minutes, stirring, until the gravy turns silky and clings to the spoon. ~{20%minutes}

Ladle into bowls and top with ginger juliennes and chopped cilantro; serve with @lemon{2} and naan for the ritual dip-and-tear.