Nihari

Ingredients

• •Meat shank
• •Whole spices
• •Wheat flour

Steps

1. 1Choose a well-marbled cut of meat shank with some bone-in pieces for richness, and rinse it clean.
2. 2Toast whole spices such as fennel, coriander seeds, cloves, and black cardamom in a dry pan for a minute until fragrant, then grind them coarsely.
3. 3Heat oil in a large heavy pot and brown the meat shank pieces on all sides over high heat for about eight to ten minutes total.
4. 4Add sliced onions and cook until they turn soft and golden, then stir in ginger-garlic paste and the ground spice mix, cooking for another two minutes until aromatic.
5. 5Pour in enough hot water to fully submerge the meat, bring it to a boil, then reduce the heat to the lowest setting, cover tightly, and let it simmer very slowly for at least four to six hours, or ideally overnight, until the meat is falling-apart tender.
6. 6Whisk wheat flour with a little cold water into a smooth slurry, then stir it gradually into the simmering pot to thicken the broth, cooking for another 15 to 20 minutes until it reaches a rich, glossy consistency.
7. 7Skim off any excess fat that rises to the surface, or reserve it to spoon back over the top for flavor.
8. 8Adjust the salt, and serve piping hot garnished with julienned ginger, chopped coriander, green chilies, and a squeeze of lime.