Nihari

Instructions

1. Heat the ghee in a large casserole and fry the thinly sliced onions for 10 minutes over medium heat until a rich brown colour develops.
2. Add the grated garlic and ginger, then the whole and ground spices, and fry for 2 minutes.
3. Stir in the tomato paste and cook for 3 minutes, stirring.
4. Add the pieces of beef shank and brown them for 5 minutes on all sides.
5. Pour in the water, bring to the boil, skim, then reduce the heat.
6. Simmer covered for 3 to 4 hours, until the meat comes away from the bone.
7. Dissolve the flour in a little of the cooking liquid, pour it into the casserole and let it thicken for 10 minutes.
8. Adjust the seasoning, sprinkle with chopped green chilli and coriander, then serve hot with naan.