Editorial sample recipePakistaniintermediategluten-freehalalhigh-protein

Kasuri Fenugreek Braised Beef Shank

Name: Kasuri Fenugreek Braised Beef Shank
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 750 g beef shank, cut into bite-sized pieces; 3 tbsp ghee; 2 medium yellow onion, finely sliced; 1 tbsp ginger garlic paste; 1 cup tomato puree; 0.5 cup plain thick yogurt, whisked smooth; 1 tbsp ground coriander; 1 tsp Kashmiri red chili powder; 3 tbsp dried fenugreek leaves, Kasuri methi; 1 tsp garam masala

Tender beef shank simmered in a rich tomato and yogurt gravy infused with aromatic dried fenugreek leaves and warm ground spices.

Prep: 15 min
Cook: 50 min
Total: 65 min

AI-generated illustration of Kasuri Fenugreek Braised Beef Shank

AI illustration

Technique to learn

Bhunao

Sautéing aromatic bases, meat, and spices continuously in fat to evaporate excess moisture and concentrate deep flavors.

Instructions

Step 1: Heat ghee in a heavy pot over medium-high heat until hot and shimmering.
Step 2: Add sliced onions and fry for 10 minutes until deep golden brown, then stir in ginger garlic paste for 1 minute.

Step 3: Add beef shank chunks and sear for 6 to 8 minutes until browned on all sides.

Step 4: 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.

Step 5: Pour in 1.5 cups hot water, cover tightly, and simmer on low heat for 45 minutes until the beef shank is tender.

Step 6: Crush dried fenugreek leaves between your palms into the pot, sprinkle garam masala, stir well, and simmer uncovered for 5 minutes before serving.

Cooking tips

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.

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