Nihari (Pakistani Beef Stew)
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A rich, slow-cooked Pakistani beef stew known for its tender meat and aromatic, spicy gravy. Traditionally served as a hearty breakfast or main meal, it is finished with fresh garnishes to balance the deep, savory flavors.
- Time
- 1 hour 35 minutes
- Equipment
- Stovetop and pressure cooker
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Heat the ghee and oil in a pressure cooker or large heavy-bottomed pot. Add the sliced onions and sauté until golden brown.
Add the beef shanks, ginger paste, and garlic paste to the pot. Sear the meat until browned on all sides.
Stir in the Nihari Masala and cook for 1-2 minutes until fragrant.
Pour in 8 cups of water, cover, and pressure cook for 60 minutes until the beef is fork-tender.
In a separate bowl, whisk together the 3 tbsp of flour and 1 cup of water to create a smooth slurry.
Once the beef is tender, stir the flour slurry into the stew. Simmer on low heat for 20 minutes to thicken the gravy.
Taste and adjust salt if necessary. Serve hot, topped with fried onions, green chilies, coriander, ginger, and a squeeze of fresh lemon juice. Pair with naan.
Notes
Nihari is best served with fresh naan or tandoori roti. The garnishes are essential to the dish, providing a fresh contrast to the rich, spiced meat gravy.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 721
- Protein
- 36 g
- Carbs
- 14 g
- Fat
- 59 g
- Fiber
- 3 g
Where the calories come from
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