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Gosht nihari is a slow-cooked overnight stew from Old Delhi, where bone-in meat simmers in aromatic spices until meltingly tender. This high protein, deeply nourishing dish is traditionally enjoyed as a hearty breakfast.
Heat ghee or oil over medium heat in a large heavy pot, add sliced onions and cook until deep golden brown (about 15–20 minutes), stirring frequently to avoid burning.
Add ginger and garlic, sauté for 2 minutes until fragrant. Add nihari masala, turmeric, red chili powder, and salt; stir and cook for 1 minute on low heat to bloom spices.
Add bone-in beef shank and sear on all sides for 5–7 minutes until well browned, locking in juices and flavor.
Pour in water, bring to a boil while skimming off any foam. Reduce heat to low, cover tightly, and simmer for 6–8 hours (preferably overnight) until the meat is extremely tender.
Mix whole wheat flour with a little water to make a smooth slurry. Increase heat to medium, stir in slurry, and simmer uncovered for 20 minutes to thicken and develop the stew’s signature rich consistency.
Remove excess fat if desired, adjust salt to taste, and serve hot garnished with ginger, cilantro, lemon wedges, and optional green chilies.
