Nihari

Nihari is a curry made from beef shank and spices. Originating from Delhi, in modern-day India, it is widely popular in Pakistan and (along with its cousin Siri paya) in Punjab. The Muslims of Delhi brought it to Pakistan after independence in 1947. The dish is known for its spiciness and taste. It is originally more of a delicacy with myriad variations on spiciness and texture.Read more here.

I make nihari quite regularly and serve it with either roti, rolls or naan. It is spicy, aromatic and delicious and I cheat by using the following packet which can be brought from Indian/Pakistani stores:

The recipe is at the back of the box, and it is very easy. Just braise the meat in some oil, place the spices from the packet, add a whole load of water and cook. When meat is cooked, make a paste with some flour and add to thicken. Serve. Delicious.