Ahara

Step 1. Heat 3/4 cup of ghee in a heavy-bottomed pot or pressure cooker. Add the beef shank and marrow bones, sautéing on high heat until the meat is browned on all sides.

Step 2. Stir in the ginger-garlic paste and sauté for 2 minutes until fragrant.

Step 3. Add the fennel powder, dry ginger powder, Kashmiri red chili powder, turmeric, and salt. Mix well, adding a splash of water if the spices start to burn.

Step 4. Pour in 8 cups of water. Bring to a boil, then reduce heat to the lowest setting. Cover tightly and simmer for 5-6 hours (or 45-60 minutes in a pressure cooker) until the meat is completely tender and falling off the bone.

Step 5. In a small bowl, whisk the wheat flour with 1 cup of water to create a smooth, thin slurry.

Step 6. Gradually pour the flour slurry into the pot while stirring constantly to prevent lumps. Simmer for another 15-20 minutes until the gravy thickens to a silky consistency.

Step 7. In a separate small pan, heat the remaining 1/4 cup of ghee. Add a pinch of red chili powder and immediately pour this 'tarka' over the Nihari.

Step 8. Garnish with julienned ginger, fresh cilantro, chopped green chilies, and a squeeze of lemon juice before serving.