Pakistani Nihari

• 3 lbbeef shank
• 3 tbspnihari masala
• 0.25 cupflour
• 2 onions, fried
• 1 tbspginger, julienned

Instructions

1. 1

   Brown the beef shank in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook nihari masala and flour in the same pot until softened and fragrant.

3. 3

   Return the beef shank, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Pakistani Nihari taste finished.