Nihari (Slow Cooked Beef)
Traditional Pakistani nihari is a slow cooked beef stew made with tender beef shank, warming whole spices and a silky atta thickened gravy. Serve it piping hot with fresh ginger, coriander, green chilli, lemon and warm naan.
Ingredients
For the Nihari
- 800 g beef shin or shank cut into large pieces, preferably with some bone
- 4 tbsp ghee
- 1 large onion thinly sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1½ tsp salt or to taste
- 1 tsp Kashmiri chilli powder
- ½ tsp turmeric powder
- 1.2 litres hot water
- 3 tbsp atta wholemeal chapati flour
- 100 ml cool water for mixing with the flour
For the Nihari Masala
- 2 tsp coriander seeds
- 1½ tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- ½ tsp cloves
- 4 green cardamom pods
- 1 black cardamom pod
- 1 small cinnamon stick
- 1 star anise
- 1 small piece mace
- ¼ tsp grated nutmeg
- ½ tsp ground ginger
For Serving
- 2 tbsp fresh ginger cut into fine matchsticks
- 1 fresh green chilli finely sliced
- Small handful fresh coriander chopped
- 1 lemon cut into wedges
- Fresh naan or khameeri roti
Instructions
Step 1: Prepare the Nihari Masala
- Place the coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, green and black cardamom, cinnamon, star anise and mace in a spice grinder. Grind finely, then mix with the nutmeg and ground ginger. Set the prepared nihari masala aside.
Step 2: Brown the Onion
- Heat the ghee in a heavy based cooking pot over a medium heat. Add the sliced onion and cook until evenly golden. Avoid taking it too dark because burnt onion can introduce bitterness into the gravy.
Step 3: Add the Ginger and Garlic
- Stir the ginger paste and garlic paste into the onions. Cook for about 1 minute, stirring regularly, until the raw aroma softens. Keep the heat moderate so the garlic does not catch on the base of the pot.
Step 4: Brown the Beef
- Add the beef shin or shank and increase the heat slightly. Cook for 6 to 8 minutes, turning the pieces occasionally so they colour lightly on each side. This develops extra savoury flavour before the long cooking stage.
Step 5: Add the Spices
- Add the prepared nihari masala, Kashmiri chilli powder, turmeric and salt. Stir thoroughly so the spices coat the meat evenly. Cook for 2 to 3 minutes, stirring frequently, until the ghee becomes fragrant and the spices have started releasing their aroma.
Step 6: Slow Cook the Nihari
- Pour in the hot water and stir well, scraping any spices from the bottom of the pot. Bring to a gentle boil, then reduce the heat to its lowest setting. Cover and cook for around 3 to 4 hours, checking occasionally, until the beef is exceptionally tender.
Step 7: Prepare the Flour Slurry
- Place the atta in a bowl and gradually whisk in 100 ml of cool water until completely smooth. Make sure there are no lumps. Preparing the slurry separately helps the flour blend evenly into the gravy.
Step 8: Thicken the Gravy
- Slowly pour the flour mixture into the nihari while stirring continuously. Simmer uncovered over a low heat for another 20 to 30 minutes, stirring occasionally, until the gravy becomes smooth and lightly thickened while still remaining easy to spoon.
Step 9: Rest the Nihari
- Taste the nihari and adjust the salt if required. Turn off the heat, cover the pot and allow it to rest for about 15 minutes. This gives the gravy time to settle and allows some of the aromatic ghee to rise naturally towards the surface.
Step 10: Garnish and Serve
- Ladle the hot nihari into deep bowls, making sure each serving contains tender beef and plenty of gravy. Scatter over fresh coriander, sliced green chilli and ginger matchsticks. Serve with lemon wedges and warm naan or khameeri roti.
Nutrition
Serving: 1Calories: 368kcalCarbohydrates: 18gProtein: 29gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 1055mgPotassium: 677mgFiber: 4gSugar: 2gVitamin A: 175IUVitamin C: 20mgCalcium: 94mgIron: 5mg
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