Nihari

Cut the beef shank, Nihari masala, wheat flour; finely chop the onion, garlic and ginger separately.

Heat fat in a heavy pan and fry the onion until golden; add the garlic, ginger and spices from the recipe.

Add the main ingredient and fry until it is coated in the spiced base.

Add tomatoes, yoghurt, coconut milk or any other liquid base if the recipe calls for it.

Simmer over low heat until tender and the sauce has thickened; adjust salt and acidity at the end.

Serve hot with rice, flatbread or the garnish traditionally suited to this dish.