Nihari

Ingredients

Quantities for 6 servings.

• 1.2 kg Beef shin
• 500 g Marrow bones
• 3 piece Onions, in thin rings
• 40 g Ginger
• 8 clove Garlic
• 1 tbsp Fennel seeds
• 2 tsp Kashmiri chilli powder
• 1 tbsp Cinnamon, cardamom, cloves, star anise
• 4 tbsp Wheat flour
• 120 g Ghee
• to taste Lemon, ginger, coriander, chilli
• to taste Salt

Method

1. Fry the onions in ghee to a deep gold, about twenty minutes. Set half aside for serving.
2. Add the ginger and garlic, the spices and the chilli, warm them a minute, then the meat and bones, and sear until the raw colour goes.
3. Cover with water three fingers above, bring to the boil, skim and cook on the lowest heat for four or five hours. The meat should fall apart at a touch.
4. Whisk the flour into a cup of cold water until smooth and pour it in as a thin stream, stirring constantly. Cook ten minutes: the gravy thickens and turns glossy.
5. Lift out the bones and set the marrow aside separately. Serve with the fried onion, matchsticks of ginger, coriander, green chilli and lemon — everyone adds their own.