Beef Nihari

Heat the oil in a heavy pot and sear the shank pieces on all sides until well browned. Add the ginger-garlic paste and cook 1 minute.

Add the red chilli, coriander, turmeric and salt with a splash of water so the spices do not burn, and fry 2 minutes. Stir in the nihari masala and the bones.

Pour in the water, bring to a boil, then drop to the lowest simmer, cover, and cook 2½–3 hours, until the meat is falling apart. Top up with hot water if it drops below the meat.

💡 Low and slow is the whole dish. A hard boil toughens the shank before the collagen has time to melt.

Whisk the atta into 1 cup of cold water until smooth, then pour it slowly into the simmering pot while stirring constantly. Simmer 15 minutes more; the gravy will thicken and turn glossy.

💡 Pour the slurry in a thin stream and never stop stirring, or the flour sets into lumps you cannot break.

Make the tarri: heat the ½ cup oil in a small pan until hot, take it off the heat, stir in the Kashmiri chilli for 5 seconds, and pour the sizzling red oil straight over the pot.

Serve piping hot in bowls, each topped with ginger julienne, sliced green chilli, coriander and a wedge of lemon, with naan or hot rice alongside.