Nihari (Slow-Cooked Pakistani & North Indian Beef Stew)

Experience the deep, slow-cooked flavors of Pakistani and North Indian cuisine with Nihari, a traditional stew made with tender beef, aromatic spices, and a rich, flavorful broth. Perfect for breakfast, lunch, or a special gathering, Nihari offers a warming and satisfying culinary experience.

Ingredients

• 2 lbs beef shank or stew meat, cut into large pieces
• 1 cup wheat flour (for thickening)
• 1 cup ghee or vegetable oil
• 3 large onions, thinly sliced
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground black pepper
• 1 tablespoon fennel seeds, crushed
• 6 cups water or beef broth
• Salt to taste
• Fresh ginger slices, for garnish
• Fresh cilantro leaves, for garnish
• Lemon wedges, for serving
• Green chilies, sliced, for garnish

Instructions

1. Prepare the Meat

   Heat ghee or oil in a large, heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown. Add ginger and garlic paste, cooking for another 1–2 minutes until fragrant.

2. Cook the Beef

   Add the beef pieces to the pot and brown them lightly on all sides. Stir in red chili powder, turmeric, ground coriander, cumin, black pepper, and fennel seeds. Cook for a few minutes to allow the spices to release their aroma.

3. Simmer the Stew

   Pour in water or beef broth, ensuring the meat is fully covered. Bring to a boil, then reduce heat to low, cover, and simmer for 4–6 hours, or until the beef is tender and falling off the bone. Stir occasionally and skim off any fat from the surface.

4. Thicken the Gravy

   In a small bowl, mix wheat flour with a little water to make a smooth paste. Gradually add this mixture to the simmering stew, stirring continuously to prevent lumps. Continue to cook for another 20–30 minutes until the gravy thickens and becomes rich and flavorful.

5. Finish the Dish

   Stir in garam masala and adjust salt to taste. Remove from heat and let the Nihari rest for a few minutes to enhance the flavors.

6. Serve

   Serve Nihari hot, garnished with fresh ginger slices, cilantro leaves, and sliced green chilies. Accompany with lemon wedges and naan or steamed rice for a complete meal.

Serving

Delight in the slow-cooked, aromatic richness of Nihari - a dish that celebrates tradition, warmth, and the comforting depth of South Asian flavors.