Nalli Nihari with Homemade Spice Blend

Method

1. Toast the fennel, cumin, coriander seeds, black and green cardamom, cloves, peppercorns and cinnamon in a dry pan over medium-low heat for 2 min, shaking the pan. When they darken a shade and smell nutty, tip onto a plate, cool, then grind finely and mix with the nutmeg, ground ginger, Kashmiri chilli and turmeric. This is your nihari masala.

   Add in this stepFennel seeds 1½ tspCumin seeds 1 tspCoriander seeds 1½ tspBlack cardamom pods 1Green cardamom pods 3Cloves 3Black peppercorns ¾ tspCinnamon stick (5 cm) ½Ground nutmeg 1 pinchGround ginger 1 tspKashmiri chilli powder 1½ tspGround turmeric ½ tsp

   medium-low heat

2. Preheat the oven to 150 °C. In a 24 cm cast-iron pot with an ovenproof lid, heat the ghee over medium heat and fry the thinly sliced onions for 14 min until deep brown. Lift out half onto kitchen paper: they become the crisp garnish.

   Add in this stepGhee 3 tbspOnions (medium) 1½

   medium heat

3. Raise the heat to medium-high heat. Salt the shank and marrow bones and sear them for 10 min, turning, until deep brown on all sides. Work in batches (number of batches: 1) so the pieces have space; crowded meat steams instead of browning. Stand the marrow bones upright so the marrow doesn't slide out.

   Add in this stepBone-in beef shank, cut in 5 cm pieces 600 gBeef marrow bones, cut in 5 cm lengths 250 gSalt 0.6 tsp

   medium-high heat

4. Lower the heat to medium-low heat, add the garlic-ginger paste and the nihari masala with 3 tbsp of water and cook for 3 min, until the fat turns red and seeps to the edges.

   Add in this stepGarlic cloves 6Fresh ginger, grated 18 g

   medium-low heat

5. Add the water and the rest of the salt, bring to the boil over high heat for 7 min and skim. Cover and braise in the oven at 150 °C for 3 h 45 min, checking the level every hour and adding hot water if the meat is exposed. It is done when the meat splits along its grain at the touch of a spoon.

   Add in this stepWater 1,300 mlSalt 0.9 tsp

   high heat→oven

6. Lift out the marrow bones, scoop the marrow back into the pot with a teaspoon and discard the bones. In a small pan, cook the flour in some of the ghee over medium-low heat for 3 min, until light brown and nutty, then whisk in a ladle of hot broth until smooth. Stir this into the pot and simmer over low heat for 15 min, stirring, until the gravy is silky and thick. Check the salt.

   Add in this stepWholewheat flour (atta) or plain flour 3 tbspGhee 1¼ tbsp

   medium-low heat→low heat

7. Heat the last of the ghee in a small pan over medium heat for 1 min and pour it over the nihari so the red fat shimmers on top. Serve with the crisp onions, ginger matchsticks, chillies and coriander, a squeeze of lemon and hot naan.

   Add in this stepGhee ¾ tbspFresh ginger, fine matchsticks (garnish) 10 gHot green chillies 1Fresh coriander (cilantro) 5 gLemon ½

   medium heat