Beef Nihari Recipe

Dry-roast all the nihari masala spices in a pan on low heat until fragrant, then cool and grind to a fine powder.

⏱ 4 min

Heat the ghee in a large heavy pot on medium heat. Fry the ginger-garlic paste for a minute, then add the shank and marrow bones and sear, turning, until the meat changes colour all over.

⏱ 10 min

Add the salt, red chilli powder, Kashmiri chilli, turmeric and half the ground nihari masala. Bhuno for a few minutes with a splash of water so the spices cook without burning.

⏱ 5 min

Pour in the 10 cups of water and bring to a boil. Skim off any grey scum, then cover tightly and cook on the lowest heat until the meat is very tender and comes off the bone with a spoon. Check the water now and then; add hot water if it drops below the meat.

⏱ 270 min

Whisk the atta into 1.5 cups of water until completely smooth, then strain it so no lumps go in.

Pour the flour water into the pot in a thin stream, stirring all the time. Add the rest of the nihari masala and cook uncovered on low heat, stirring now and then, until the shorba thickens, turns glossy and loses its raw flour taste.

⏱ 30 min

For the tarka, heat the ghee in a small pan and fry the sliced onion until deep golden. Take off the heat, stir in the Kashmiri chilli and pour it all over the nihari.

⏱ 8 min

Ladle into bowls with a piece of meat and marrow in each. Top with ginger matchsticks, green chillies and coriander, and squeeze lemon over at the table.