Nihari Ragù Pappardelle (Pakistani × Italian)

Method

1. Heat the olive oil in a 22 cm pot over medium-high heat, add the dried beef and brown it for 8 min, turning, until browned all over. Spread the pieces out: overlapping meat won't colour.

   Add in this stepBoneless beef shank, in 4 cm pieces 400 gOlive oil 2 tbsp

   medium-high heat

2. Lower to medium heat, add the chopped onion, garlic and ginger and cook for 7 min until the onion is soft and translucent. Add the tomato paste, garam masala, fennel, Kashmiri chilli, ground ginger and salt and fry for 2 min more, until the paste turns a deep brick red.

   Add in this stepOnion (medium) 1Garlic cloves 3Fresh ginger, grated 12 gTomato paste 1½ tbspGaram masala 1 tspGround fennel seeds 1 tspKashmiri chilli powder 1 tspGround ginger ½ tspSalt 1 tsp

   medium heat

3. Pour in the stock and scrape up the browned bits with a wooden spoon. Bring to the boil over high heat for 6 min, then cover, turn down to low heat and simmer for 2 h, until the meat falls apart easily with a fork.

   Add in this stepBeef stock 800 ml

   high heat→low heat

4. Shred the meat in the pot with two forks. Uncover and reduce over medium heat for 10 min, stirring, until the sauce is thick enough to cling glossily to the meat.

   medium heat

5. Bring the pasta water and coarse salt to the boil in a 20 cm pot over high heat, add the pasta and cook for 8 min (1 minute less than the packet says). Scoop out a mugful of pasta water before draining.

   Add in this stepWater for the pasta 2½ LCoarse salt (for the pasta water) 1½ tspDried pappardelle or tagliatelle 200 g

   high heat

6. Add the drained pasta to the ragù with the butter and 3 to 4 tbsp of pasta water and toss over medium heat for 2 min, until the sauce coats every ribbon. Take off the heat and stir in the Parmesan; loosen with more pasta water if it looks stiff.

   Add in this stepButter 20 gParmigiano Reggiano, grated 30 g

   medium heat

7. Plate and top with the ginger matchsticks, sliced chilli and coriander, squeeze over some lemon and serve at once. These classic nihari garnishes lift the rich ragù.

   Add in this stepFresh ginger, fine matchsticks (garnish) 8 gHot green chillies 1Fresh coriander (cilantro) 5 gLemon ½