Pakistani · intermediate
Kasuri Fenugreek Braised Beef Shank
Tender beef shank simmered in a rich tomato and yogurt gravy infused with aromatic dried fenugreek leaves and warm ground spices.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat ghee in a heavy pot over medium-high heat until hot and shimmering.
- 02
Add sliced onions and fry for 10 minutes until deep golden brown, then stir in ginger garlic paste for 1 minute.
- 03
Add beef shank chunks and sear for 6 to 8 minutes until browned on all sides.
- 04
Lower heat to medium, stir in tomato puree, whisked yogurt, ground coriander, and Kashmiri chili powder, cooking for 5 minutes until oil begins to separate around the edges.
- 05
Pour in 1.5 cups hot water, cover tightly, and simmer on low heat for 45 minutes until the beef shank is tender.
- 06
Crush dried fenugreek leaves between your palms into the pot, sprinkle garam masala, stir well, and simmer uncovered for 5 minutes before serving.
A LITTLE KITCHEN KNOW-HOW
Bhunao
Sautéing aromatic bases, meat, and spices continuously in fat to evaporate excess moisture and concentrate deep flavors.
Notes from the kitchen
- Crushing dried fenugreek between your palms warms the dried herb and releases its aromatic oils just before finishing.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
