How to cook Nihari?

Heat oil in a large cooking pot, and fry the onion until golden brown. Add ginger-garlic paste. Add red chili, turmeric, salt, and coriander powder. Add yogurt and mix well, you will have gravy consistency. Add meat. beef shanks should be cut into very large pieces, size of your palm, so the meat doesn’t take too long to cook. Add bone marrow. Combine aniseed, black cardamom, and dry ginger in a muslin cloth, add then place it in the pot. Cover the pot with lid, and cook on low heat. When the meat is tender, take out the muslin cloth. Spoon out the oil from the gravy surface, and reserve it in a bowl. In a saucepan, add a little water, mix the flour in it well, then add it to the gravy, and cook for 5 minutes.Add 1/2 teaspoon whole spice powder, and let it simmer on low-medium heat for 15 minutes. Pour the reserved oil back in the gravy, and turn off the heat . Add chopped green chili, finely chopped coriander, julienne ginger, and some fresh lemon or lime juice when serving the nihari in a large serving dish. Serve hot with tandoori naan or chapati

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