Nihari (Pakistani Beef Shank Curry)
Nihari (Pakistani Beef Shank Curry)
This is a traditional Pakistani dish. I have perfected it over time 
and learned to make my own Masala for this recipe. (Check Nihari Masala recipe before you begin) You will not be able to find this in any Indian restaurant 
and learned to make my own Masala for this recipe. (Check Nihari Masala recipe before you begin) You will not be able to find this in any Indian restaurant Ingredients
- 1 Onion (fried to golden brown) prepare in advance
- 1 Nihari Masala for 2 lbs beef shank
- 2 lb Beef Shank cut into large pieces
- 1/4 cup Vegetable Oil
- 2 tbsp Garlic Paste
- 2 tbsp Ginger Paste
- 1 lb Beef Bones
- 2 tbsp Flour
- Cirantro; Gringer, Jalapeno and Lemons for garnish
Instructions
- Slice one onion and fry until golden brown. Set aside
- Cut he beef shank into large chunks
- Heat the oil and then add beef shanks (not the bones) and brown on all sides
- Add ginger and garlic paste and fry for 2 minutes
- Add all the masala and fry for 1 minute
- Add the bones
- Now add water. Just enough to cover the beef and bones
- Increase heat to high until it starts to boil
- Turn heat to simmer and cover the pot
- Let it cook for 3 hours
- Open the pot and take out about 2 cups of gravy in a bowl
- Stir in two table spoons of flour into the gravy bowl. Make sure to add little at a time and stir with a whisk so as not to make any flour clumps
- Add the fried onions to the pot
- Add the gravy with flour to the pot and stir to mix in
- Simmer for 30 minutes
- Serve the Nihari with Nan Bread and condiments on the side
