6 Serves
80 Mins
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
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VenezuelanVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
54 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
448 mg / 1,250 mgPotassium
767 mg / 4,700 mgSodium
886 mg / 2,300 mgZinc
11 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Add the beef shank and brown the meat thoroughly on all sides to develop a deep flavor base.
Stir in the onion and garlic, sautéing until the onion becomes translucent and fragrant.
Incorporate the Nihari masala spices, salt, and black pepper, stirring constantly to toast the spices without burning them.
Pour in enough water to cover the meat, bring to a boil, then reduce the heat to low and simmer until the meat is fork-tender.
Whisk the wheat flour with a little water to create a slurry and stir it into the pot to thicken the gravy, simmering for a final few minutes.
43
g130
g40
g
