A slow-braised beef shank stew simmered overnight into a deep, sticky, chili-red gravy, traditionally eaten at breakfast in Old Delhi and Karachi with naan. The name comes from Arabic 'nahar' (day), because it was originally cooked through the night to be ready at dawn.
Brown the onions
Melt the ghee in a heavy pot over medium heat and fry the sliced onions until deep golden brown.
Brown the beef
Add the beef shank, ginger paste and garlic paste to the pot and sear the meat on all sides.
8 minAdd the spices
Stir in the nihari masala and the deghi mirch, coating the meat well, then cook the spices briefly to release their aroma.
Simmer overnight
Pour in the water, season with salt, bring to a boil, then cover and simmer on the lowest possible heat until the meat is falling-apart tender.
Thicken the gravy
Stir in the flour slurry a little at a time and simmer until the gravy turns glossy and coats the back of a spoon.
10 minGarnish and serve
Ladle the nihari into bowls, scatter over the julienned ginger, coriander and green chilies, and serve hot with a wedge of lemon and naan.
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