Nihari is an epitome of slow culinary transformation, bringing forth the richness of slow-cooked meat in an aromatic blend of spices, uniting time and heat to coax the robust flavors inherent in its constituents.
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Heat ghee in a large pot, add sliced onions and sauté until golden brown.
Mix in ginger-garlic paste, cook for 2-3 minutes .
Add beef shank pieces and to lock in the juices.
Incorporate nihari masala, red chili powder, turmeric powder, and salt, sauté briefly.
Pour in water, bring to a , and then reduce to a .
Cover and cook on low heat for 4-5 hours until the meat is tender.
Dissolve attap flour in water, add to the pot as a thickener.
Let cook for an additional 15 minutes .
Garnish with lemon juice and coriander leaves before serving.
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