Nihari Dish (Pakistani Beef Shank Curry)

1. Blend the garlic, jalapeños, and ginger chunks together.
2. Fry the paste, nihari masala, and chili powder in 1/2 cup of oil for a minute.
3. Add in the meat, mix, and fry for a few minutes.
4. Pour in the chicken stock until it covers all the meat, bring to a boil then down to a simmer.
5. Blend together fried onions and some water or chicken stock, add to nihari along with a large pinch of salt.
6. (Optional) add ground fennel.
7. Simmer for 3-4 hours on low heat with a lid (if using chicken, you only need 2 hours).
8. Remove any fat that’s separated from the nihari if you’d like.
9. Blend flour w/2 cups water or chicken stock and slowly pour+mix into the nihari.
10. Add julienned ginger.
11. Bring back to a boil for 15 minutes. Check on the spice level now that the flour and water has been added. If it’s not spicy enough, use additional Shan masala.
12. Make sure the meat is as tender as you’d like. We don’t keep cooking too long because we want the meat to stay intact and not fall apart before plating.
13. Optional: simmer some oil with paprika to pour on top for presentation.
14. Enjoy with cilantro, lime, and naan!