Nihari is a rich Pakistani stew, traditionally enjoyed even for breakfast. Bone-in beef cooks slowly for hours with spices until tender, creating a thick, deeply aromatic sauce served with bread.
Sauté the onion in oil over medium heat for 12 minutes, until deep golden. Add the garlic and ginger and cook for 2 more minutes.
Add the beef shank and nihari spice blend. Sauté for 8 minutes, until browned on all sides.
Add the hot water and salt, cover, and simmer over low heat for 2–2.5 hours, until the meat pulls away from the bone. Check occasionally.
Whisk the toasted flour with a few spoonfuls of sauce to loosen it, then add it to the pot. Cook over medium heat, stirring constantly, for 8 more minutes to thicken the sauce.
Sprinkle the chopped cilantro over the nihari, serve hot with lemon slices, and offer bread on the side.
Store in a covered container in the refrigerator for 4 days or freeze for 2 months. Let it rest for 1 day to deepen the flavor. Reheat over low heat.
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