Beef Nihari

Why it works for Iftar

• Long slow cooking breaks down the connective tissue in shin into gelatine, which is what gives nihari its body — no other cut does this.
• It is a rich protein main that reheats better the next day, so it suits cooking ahead.
• It is the traditional celebration dish across Pakistan and northern India, and often appears on the Eid table too.

Ingredients

• 1.2 kg beef shinon the bone, cut into large pieces
• 2 large onionsabout 300 g, thinly sliced
• 150 ml ghee or oil
• 2 tbsp ginger-garlic paste
• 2 tsp saltadjust at the end
• 2 tsp red chilli powder
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground fennel
• 3 tbsp nihari masalashop-bought is standard and reliable
• 2.5 litres water
• 6 tbsp plain flourfor thickening
• 150 ml waterto slake the flour
• 1 piece gingerjulienned, to serve
• 4 tbsp fresh corianderchopped, to serve
• 2 green chilliessliced, to serve
• 1 lemoncut into wedges, to serve

Method

1. 1Fry the onions15 min

   Heat 150 ml ghee in a heavy pot over medium heat and fry the sliced onions for 12 to 15 minutes until deep golden. Remove half for the garnish.

2. 2Brown the meat8 min

   Add 2 tbsp ginger-garlic paste and cook 1 minute, then add the beef and brown all over for about 7 minutes.

3. 3Add the spices3 min

   Stir in 2 tsp salt, 2 tsp chilli powder, 1 tsp turmeric, 2 tsp coriander, 1 tsp fennel and 3 tbsp nihari masala. Cook 2 to 3 minutes so the spices bloom in the fat.

4. 4Slow cook180 min

   Add 2.5 litres water, bring to a boil, then cover and cook on the lowest heat for 3 hours. The meat should be falling off the bone and the liquid reduced by about a third.

5. 5Thicken12 min

   Whisk 6 tbsp flour into 150 ml cold water until completely smooth with no lumps. Pour it into the simmering pot in a thin stream while stirring constantly. Simmer 10 to 12 minutes until the gravy coats a spoon.

6. 6Rest and serve5 min

   Take off the heat and let it sit 5 minutes so the fat rises. Serve topped with the reserved fried onions, julienned ginger, green chilli, coriander and lemon, with naan.

Storing and reheating

Keeps 3 days refrigerated and freezes for 2 months. Reheat gently and loosen with hot water.

Substitutions

• Lamb shank works with the same method and about 2.5 hours of cooking.
• Pressure cooker: 45 to 50 minutes at high pressure instead of the 3-hour simmer.

Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.