Nihari – slow-cooked Pakistani beef

Ingredients

• 1 kg boneless beef shin or chuck, in large pieces
• 1 large onion, sliced
• 4 tbsp ghee or oil
• 4 finely chopped garlic cloves
• 30 g ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground fennel
• ½ tsp turmeric
• ½–1 tsp chilli powder
• ½ tsp garam masala
• 1 cinnamon stick
• 3 cardamom pods
• 1.2 l water
• 30 g plain flour
• 1 dl cold water for thickening
• 1 lemon
• fresh coriander and naan to serve
• salt

Method

1. 1Fry onion until golden in ghee. Add garlic, half the ginger finely grated, spices and beef and cook for 5 minutes.
2. 2Add 1.2 l water and a little salt. Simmer gently, covered, for 3–3½ hours until beef is very tender. Add more water if needed.
3. 3Whisk flour with 1 dl cold water until smooth. Gradually stir into the stew.
4. 4Simmer for 15–20 minutes, stirring gently, until sauce thickens and flour is cooked. Season with salt.
5. 5Serve with the remaining ginger in strips, coriander, lemon wedges and naan.