Nihari-Style Slow Steak

Ingredients

• 2 lb Steak, in large chunks
• 1 onion, sliced and browned deep
• 2 tbsp ginger-garlic paste
• Nihari spices: 1 tbsp coriander + 1 tsp fennel + 1 tsp garam masala + ½ tsp turmeric + chili powder to conviction
• 3 tbsp flour whisked in ½ cup water
• 4 cups water
• 4 tbsp ghee or oil
• Garnish (non-negotiable): ginger julienne, cilantro, green chili, lemon

Method

1. Brown the onions deeply in the ghee; add the ginger-garlic paste and all spices for 2 fragrant minutes.
2. Add the Steak, turning to coat, then the water. Simmer covered on LOWEST heat 2+ hours until the meat surrenders completely — nihari was traditionally cooked overnight for morning eating; your stove's afternoon counts.
3. Whisk in the flour slurry and simmer 15 minutes more — the signature silky, clinging gravy.
4. The oil that rises to the top ('tari') is prized — spoon it over, never off.
5. Serve with naan and the full garnish spread — the fresh ginger against the deep stew is the dish's entire philosophy. Old Delhi and Karachi both claim it; your kitchen joins the dispute.