This rich and spicy stew is one of Pakistan’s national dishes, and originated as a breakfast dish. It’s easy to prepare, but takes patience, which might explain why it’s traditionally followed by a nap.

Serves 3-4
Ingredients for step one
1 lb of boneless shank beef,  cut into 6-8 pieces
5 tbsp oil
3 tbsp flour
1½ tsp salt
1 tsp ginger paste
1 tsp coriander powder
1 clove of garlic, crushed
½ tsp red chilli powder
½ tsp pepper
¼ tsp turmeric
Spice mix for step two
2 tbsp fennel seeds
2 tsp coriander seeds
½ tsp black peppercorn
½ tsp cumin seeds
8 pods cloves
2 pods cardamom
1 pod black cardamom
1-inch cinnamon stick
a pinch of nutmeg

Step one Fry meat in oil on low heat for five minutes and add all spices above. Add some water and mix. Mix flour into a cup of water dissolving any lumps. Add this to the pot slowly while stirring well and bring contents to a boil.

Step two Grind all spices to a fine powder and add them, and four to five cups of water, to the fried meat from step one. Cover the pot and let simmer on low heat for four hours until beef is tender, stirring the contents occasionally.

Garnish with green chillies, coriander leaves and ginger all finely sliced. Squeeze some lemon on top and serve with naans.

Support The Coast

At a time when the city needs local coverage more than ever, we’re asking for your help to support independent journalism. We are committed as always to providing free access to readers, particularly as we confront the impact of COVID-19 in Halifax and beyond.

Read more about the work we do here, or consider making a donation. Thank you for your support!

Comments (0)

Add a comment

Add a Comment

Get more Halifax

The Coast Daily email newsletter is your extra dose of the city Monday through Friday. Sign up and go deep on Halifax.

Recent Comments

  • Re: People’s court

    • Thanks for sharing this! All the best!

      Posted by: Cole Byrne on Dec 21, 2021