Lahori Beef Nihari

Ingredients

• 1.2 kg beef shin, cut into large chunks
• 2 beef marrow bones
• 150 ml ghee
• 2 large onions, thinly sliced
• 2 tbsp ginger-garlic paste
• 1 tbsp fennel seeds
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 6 long peppercorns (pipli)
• 1 tsp black peppercorns
• 4 cloves
• 1 black cardamom pod
• 1 star anise
• 0.5 whole nutmeg, grated
• 1 tsp dried ginger powder
• 2 tsp Kashmiri chilli powder
• 1 tsp ground turmeric
• 80 g wholemeal flour (atta)
• 300 ml cold water, for the slurry
• 2.5 litres water
• 2 tsp salt
• 5 cm piece ginger, cut into matchsticks
• 3 green chillies, sliced
• handful coriander leaves
• 2 lemons, cut into wedges

Before you cook

• Cut the beef shin into large chunks and ask the butcher for two marrow bones.
• Slice the onions thinly.
• Grate the nutmeg and measure out the whole spices.
• Cut the ginger into fine matchsticks and slice the green chillies for the garnish.
• Cut the lemons into wedges.

Steps

1. Toast the fennel, coriander, cumin, cloves, black cardamom, star anise and both peppercorns in a dry pan over medium heat for 90 seconds, until fragrant.
2. Grind the toasted spices with the grated nutmeg and dried ginger to a fine powder, then set this nihari masala aside.
3. Heat the ghee in a large heavy pot over medium heat.
4. Fry the sliced onions for 14 minutes until golden brown, then lift half of them out and reserve them for the top.
5. Stir the ginger-garlic paste into the pot and cook it for 1 minute.
6. Add the beef shin and the marrow bones and brown them for 10 minutes.
7. Add the ground nihari masala, the chilli powder, the turmeric and the salt, then stir for 1 minute.
8. Pour in the 2.5 litres of water and bring the pot to the boil.
9. Lower the heat to the barest simmer, cover, and cook for 4 hours, until the beef gives way under the back of a spoon.
10. Whisk the wholemeal flour into the cold water until no lumps remain.
11. Pour the flour slurry into the pot in a thin stream, stirring continuously as you go.
12. Simmer uncovered for 25 minutes, stirring often, until the gravy turns glossy and coats a spoon.
13. Taste for salt and let the pot stand off the heat for 15 minutes, so the ghee rises in a red layer on top.
14. Serve in deep bowls topped with the reserved onions, ginger matchsticks, green chilli and coriander, with lemon wedges to squeeze over.