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