Classic Slow-Cooked Nihari Stew

1.Heat the vegetable oil in a large heavy-bottomed pot over medium heat until shimmering.

2.Add the thinly sliced onions and sauté, stirring frequently, until they turn golden brown and caramelized, about 15-20 minutes. This step develops the deep flavor base for the nihari.

3.Add the ginger-garlic paste to the onions and cook for 2-3 minutes until fragrant and raw aroma disappears.

4.Add the beef shank chunks to the pot and sear them on all sides until lightly browned, about 5-7 minutes.

5.Sprinkle in the red chili powder, turmeric powder, and salt. Stir well to coat the beef and onions evenly with the spices.

6.Pour in 6 cups of water, ensuring the beef is fully submerged. Increase the heat to bring the stew to a boil.

7.Once boiling, reduce the heat to the lowest setting, cover the pot partially with a lid, and let it simmer gently for 6 to 8 hours. The long slow cooking will tenderize the beef and develop rich flavors. Stir occasionally and add a little water if needed to keep the meat covered.

8.About 30 minutes before the end of cooking, prepare the thickening agent by mixing the all-purpose flour with 1/2 cup cold water to form a smooth slurry.

9.Gradually stir the flour slurry into the simmering stew to thicken the gravy. Continue to cook uncovered for 20-30 minutes, stirring frequently, until the stew reaches a luscious, thick consistency.

10.Taste and adjust salt or chili powder if needed.

11.Serve the nihari hot, garnished with freshly chopped coriander leaves and a squeeze of lemon juice if desired. It pairs beautifully with warm naan or steamed basmati rice.