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Ingredients:

For the Nihari:

• 1 kg beef or lamb shank (or any bone-in meat)
• 1/2 cup oil or ghee
• 2 large onions, thinly sliced
• 2 tbsp ginger-garlic paste
• 1 cup yogurt
• 4 cups water or beef broth
• 1/4 cup wheat flour (atta)
• Salt to taste

Nihari Masala:

• 1 tbsp fennel seeds
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp black peppercorns
• 1 tbsp cloves
• 1 tbsp cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• 2 star anise
• 2 tbsp red chili powder
• 1 tbsp turmeric powder
• 1 tbsp garam masala

Garnish:

• Fresh coriander leaves, chopped
• Fresh mint leaves, chopped
• Julienned ginger
• Lemon wedges
• Sliced green chilies

Instructions:

Preparing Nihari Masala:

1. In a pan, dry roast fennel seeds, cumin seeds, coriander seeds, black peppercorns, cloves, cardamom pods, bay leaves, cinnamon stick, and star anise until fragrant.
2. Grind the roasted spices into a fine powder.
3. Mix the ground spices with red chili powder, turmeric powder, and garam masala. Set aside.

Making the Nihari:

1. Heat oil or ghee in a large, heavy-bottomed pot.
2. Add sliced onions and cook until golden brown.
3. Add ginger-garlic paste and cook for another 2 minutes.
4. Add the meat and sear on all sides until browned.
5. Stir in the prepared Nihari masala and cook for a few minutes until the spices are well mixed.
6. Add yogurt and cook until the oil starts to separate from the mixture.
7. Pour in water or beef broth. Bring to a boil, then reduce heat to low, cover, and let it simmer for 4-6 hours until the meat is tender and falling off the bone.
8. In a separate small bowl, mix wheat flour with a little water to make a smooth paste.
9. Slowly add the wheat flour paste to the pot, stirring continuously to avoid lumps. Cook for an additional 30 minutes, allowing the gravy to thicken.

Serving:

1. Garnish with chopped coriander and mint leaves, julienned ginger, lemon wedges, and sliced green chilies.
2. Serve hot with naan, paratha, or steamed rice. Enjoy your delicious homemade Nihari!