Nihari (Pakistani Beef Stew)

Ingredients

• 4 tbsp ghee
• 0.75 cup oil
• 2 onions (medium, sliced)
• 1 kg beef shanks
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 pack Nihari Masala (store-bought spice mix)
• 8 cups water (for the stew base)
• 3 tbsp flour (for thickening)
• 1 cup water (for flour slurry)
• 0.5 tsp salt (adjust to taste if needed)
• fried onion (for garnish)
• green chilies (sliced, for garnish)
• fresh coriander (chopped, for garnish)
• ginger (julienned, for garnish)
• lemon (wedges, for garnish)

Steps

1. 1

   Heat the ghee and oil in a pressure cooker or large heavy-bottomed pot. Add the sliced onions and sauté until golden brown.

2. 2

   Add the beef shanks, ginger paste, and garlic paste to the pot. Sear the meat until browned on all sides.

3. 3

   Stir in the Nihari Masala and cook for 1-2 minutes until fragrant.

4. 4

   Pour in 8 cups of water, cover, and pressure cook for 60 minutes until the beef is fork-tender.

5. 5

   In a separate bowl, whisk together the 3 tbsp of flour and 1 cup of water to create a smooth slurry.

6. 6

   Once the beef is tender, stir the flour slurry into the stew. Simmer on low heat for 20 minutes to thicken the gravy.

7. 7

   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 per serving

• main
• stew
• Pakistani
• beef
• pressure-cooked
• dinner
• spicy