Slow-cooked beef that falls off the bone in a thick, glossy gravy, spiced with ginger, fennel and warm spices: that is nihari, a classic from Pakistan and North India. It is traditionally a breakfast dish, often eaten with naan, though it is wonderful any time of day (I mostly have it for dinner).
Give it the three hours it needs, because the low, slow simmer is what makes the meat so tender. A hot naan and a wedge of lemon are all you need.
Tips for Making Nihari
Brown the onions until deep golden. This takes a full 15 minutes. Pale onions give a thin, flat gravy.
Keep the simmer low and the lid on. A gentle simmer for 3 hours is what breaks down the shank. A hard boil toughens the meat.
Finish with the garnishes. Fresh ginger, green chilies, cilantro and a squeeze of lemon go on top at the end. They freshen the rich gravy.
Stir the flour slurry in slowly. Pour it in a thin stream while stirring, so the gravy thickens without lumps.
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Nihari: Slow-Cooked Beef Shank Stew with Ginger and Warm Spices
- Total Time: 4 hours
- Yield: Serves 6
Description
Slow-cooked beef that falls off the bone in a thick, glossy gravy, spiced with ginger, fennel and warm spices: that is nihari, a classic from Pakistan and North India.
Ingredients
For the Stew
- 2 1/2 lb (1.1 kg) bone-in beef shank, cut into 2-inch (5 cm) pieces
- 1/4 cup (60 ml) ghee
- 2 large onions, thinly sliced
- 1 tbsp ginger-garlic paste
- 6 cups (1.4 L) water
- 2 tsp salt
For the Spices
- 1 tbsp ground coriander
- 2 tsp ground fennel
- 1 tsp ground ginger
- 1 tsp Kashmiri red chili powder
- 1 tsp ground black pepper
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- FOR THICKENING
- 3 tbsp whole wheat flour (atta)
- 1/2 cup (120 ml) cold water
To Serve
- 1-inch (2.5 cm) piece fresh ginger, cut into thin matchsticks
- 2 green chilies, sliced
- 1/4 cup chopped fresh cilantro
- Lemon wedges
Instructions
Heat the ghee in a large, heavy pot over medium heat. Cook the onions for 15 minutes, stirring often, until deep golden. Stir in the ginger-garlic paste and cook for 1 minute.
Add the beef and cook for 8 minutes, turning, until browned. Stir in all of the spices and the salt and cook for 2 minutes.
Add the water and bring to a boil. Cover, lower the heat, and simmer gently for 3 hours, stirring now and then, until the meat is falling off the bone.
Whisk the flour into the cold water until smooth. Pour it into the stew in a slow, thin stream, stirring constantly. Simmer, uncovered, for 15 minutes, until the gravy is thick and glossy and the ghee floats on top.
Taste for salt. Serve hot, topped with the ginger, green chilies, cilantro and lemon.
Notes
- Keeps 4 days in the fridge and 3 months in the freezer. The gravy thickens, so thin it with water when you reheat it.
- Lamb shank works too, and takes about 2 hours.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Category: Recipes
- Cuisine: Pakistani
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Fat: 20 g
- Carbohydrates: 10 g
- Protein: 24 g
Frequently Asked Questions
My nihari is not thickening. What do I do?
Make a second slurry of 1 tbsp flour and 3 tbsp cold water, stir it in slowly, and simmer for 10 minutes. The gravy also thickens as the meat releases collagen, so a longer simmer helps.
It is too salty or too spicy. How do I fix it?
Stir in hot water, a cup at a time, and a spoonful of plain yogurt or a squeeze of lemon. Heat builds as it sits, so taste after 10 minutes before adding more water.
Can I make nihari in a slow cooker or Instant Pot?
Yes. In a slow cooker, brown the onions and beef first, then cook everything but the flour on low for 8 hours. In an Instant Pot, pressure cook for 1 hour with a natural release. Finish with the flour slurry on the stove either way.
Can I use store-bought nihari masala?
Yes. Use 3 tablespoons of nihari masala, such as Shan, in place of the spices in the recipe, and add the salt to taste afterward because the blends are often salty.
What is the difference between nihari and haleem?
Nihari is beef or lamb on the bone, slow-cooked in a rich, pourable, spiced gravy. Haleem blends meat with lentils and wheat into a thick, porridge-like stew, cooked until the meat is shredded.
