Nihari

Per serving

Calories

550

Protein

38 g

Carbs

14 g

Fat

38 g

Fibre

2 g

Vitamins and minerals, % of a day’s needs

• Iron45%
• Vitamin D1%
• B12292%
• Zinc122%
• Magnesium22%
• Omega-37%
• Vitamin C29%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 500 g Beef shank
• 250 g Onions
• 30 g Ginger
• 8 Garlic cloves
• 1.5 tsp Coriander seeds
• 1 tsp Cumin seeds
• 2 whole Red chillies
• 600 ml Beef stock

Method

1. 1

   Cut the beef shank into 4cm chunks, keeping the marrow bones, and pat the pieces dry.

2. 2

   Heat 2 tbsp oil in a heavy-bottomed pot over high heat. Sear the beef in batches for about 3 minutes per side, until well browned, then remove and set aside.

3. 3

   Slice the onions thinly and mince the ginger and garlic. In the same pot over medium heat, fry the onions until deeply golden, about 15 minutes, stirring occasionally, then add the ginger and garlic and cook for 3 minutes until fragrant.

4. 4

   Add coriander seeds, cumin seeds, and red chillies and toast for about 2 minutes until fragrant. Pour in the beef stock and deglaze the pot, scraping up the browned bits.

5. 5

   Return the beef to the pot and add water to just cover the meat. Bring to the boil, then reduce the heat to low.

6. 6

   Cover partially and simmer gently for about 1.5 hours, stirring occasionally, until the beef is falling-apart tender.

7. 7

   Lift the pot off the stove and skim the excess fat from the surface. Taste and adjust the seasoning with salt, then serve in deep bowls with rice or naan.