Nihari

Nihari is a spiced meat stew. Izzah Cheema’s selected pressure-cooker version uses beef shank, optional beef bones, browned onion and a mixture of whole and ground spices, with atta thickening the gravy near the end.

Canola oil and ghee heat together before the sliced onion browns. Garlic and ginger follow, then the beef and selected bones are sautéed. Whole spices, ground spices, the ready nihari masala and kosher salt are added before water deglazes the pot.

The sealed pot pressure-cooks the meat. After pressure is released, some of the same nihari liquid is removed into a bowl and cooled with an ice cube.

That liquid is gradually whisked into the atta to make a smooth slurry, then returned to the same stew. A further low-pressure stage thickens the gravy; the mixture can be reduced more if wanted.

Fresh coriander finishes the stew. Cheema serves julienned ginger, lemon wedges, chopped mild green chillies and selected optional crisp fried onions alongside, with naan.