Nihari

In a dry small skillet, toast the wheat flour over medium-low heat for 5–7 minutes, stirring constantly, until golden and nutty in aroma. Transfer to a bowl, let cool, and whisk with 60 ml water until a smooth slurry forms.

In a heavy pot, heat the ghee. Add the thinly sliced onion and cook for 15–20 minutes, stirring often, until deeply browned. Remove half the onion for garnish, leaving the rest in the pot.

Add the ginger-garlic paste and sauté for 2 minutes. Add the beef shank and marrow bones, raise the heat, and brown the meat on all sides for 5–7 minutes.

Add the nihari masala, ground red chili, turmeric, and salt; stir for about 30 seconds to let the spices bloom in the fat. Pour in the hot water, bring to a boil, and cover with a lid.

Simmer over the lowest heat for 6–8 hours, stirring gently from time to time. If the gravy thickens too quickly, add a little more hot water. The meat should fall easily off the bone, and the marrow should melt into the gravy.

Pour in the toasted flour slurry in a thin stream, stirring constantly. Cook for another 30 minutes over low heat until the gravy turns thick and silky.

Ladle the nihari into deep bowls. Top with the reserved fried onion, thinly sliced fresh ginger, green chili, and chopped cilantro; serve with lemon wedges and hot naan.