Pakistani Slow-Cooked Nihari with Ginger

Heat the oil in a large heavy-bottomed pot over medium heat. Add the sliced onion and fry until deep golden brown, about 10-12 minutes; remove half for garnish and set aside.

Add the beef shank pieces and ginger-garlic paste to the pot, and fry on medium-high heat until the meat browns slightly, about 8-10 minutes.

Stir in the nihari masala, red chili powder, and salt, mixing well to coat the meat. Cook for 2-3 minutes until fragrant.

Add enough water to fully submerge the meat, bring to a boil, then reduce to a low simmer. Cover and cook for 3-4 hours (or pressure cook for 45-50 minutes, then simmer uncovered for 30 minutes), until the meat is extremely tender and the gravy has reduced and thickened.

Dissolve the wheat flour in a little cold water to make a smooth slurry, then stir it into the pot to thicken the gravy further. Simmer for another 15-20 minutes, stirring occasionally.

Just before serving, stir in most of the julienned ginger and green chilies, reserving some for garnish.

Ladle the nihari into bowls, top with the reserved fried onions, julienned ginger, green chilies, and a scattering of fresh coriander, and serve hot with naan and lemon wedges.