Beef Nihari Recipe

Nihari is a rich, slow-cooked stew that originated in the Indian subcontinent, particularly known in Pakistani cuisine. This robust dish features tender beef shanks cooked with aromatic spices until the meat is fall-off-the-bone tender.

 

Ingredients

For the main dish:

• 2 lbs beef shanks (or stew meat with bones)
• ¼ cup vegetable oil or ghee
• 2 medium onions, finely sliced
• 2 tablespoons ginger-garlic paste
• 2-3 green chilies, slit lengthwise
• ¼ cup whole wheat flour (for thickening)

For the spice mix (Nihari Masala):

• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon fennel seeds
• 5-6 green cardamom pods
• 4-5 cloves
• 1 inch cinnamon stick
• 1 star anise
• 1 teaspoon black peppercorns
• ½ teaspoon nutmeg powder
• 1 tablespoon paprika
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)

For garnish:

• Fresh ginger julienne
• Chopped cilantro leaves
• Lemon wedges
• Fried onions
• Fresh green chilies, chopped

Instructions

1. Prepare the spice mix:

   • Dry roast all whole spices (coriander, cumin, fennel seeds, cardamom, cloves, cinnamon, star anise, and peppercorns) in a pan over medium heat until fragrant, about 2-3 minutes.
   • Let cool, then grind to a fine powder in a spice grinder.
   • Mix with paprika, turmeric, and red chili powder. Set aside.

2. Begin the stew:

   • Heat oil or ghee in a large heavy-bottomed pot over medium-high heat.
   • Add sliced onions and fry until golden brown, about 10-12 minutes.
   • Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
   • Add the prepared spice mix and fry for 1-2 minutes until fragrant.

3. Cook the meat:

   • Add beef shanks to the pot and brown on all sides, about 5-7 minutes.
   • Add 6-8 cups of water (enough to fully submerge the meat).
   • Bring to a boil, then reduce heat to low.
   • Cover and simmer for 3-4 hours, stirring occasionally, until the meat is very tender and falling off the bone.
   • For even more tender meat, you can cook for 5-6 hours.

4. Thicken the stew:

   • In a small bowl, mix whole wheat flour with ½ cup of water to make a smooth slurry.
   • When the meat is tender, slowly add the flour slurry to the pot while stirring constantly.
   • Add slit green chilies.
   • Simmer uncovered for another 15-20 minutes until the stew reaches desired consistency.
   • Check seasoning and add salt if needed.

5. Serve:

   • Ladle hot nihari into serving bowls.
   • Garnish generously with julienned ginger, chopped cilantro, fried onions, and chopped green chilies.
   • Serve with lemon wedges on the side.
   • Nihari is traditionally enjoyed with naan or tandoori roti.

Tips

• For authentic flavor, prepare the nihari a day in advance and reheat before serving. The flavors develop beautifully overnight.
• Beef shanks are traditional, but you can also use beef stew meat with bones or even lamb shanks.
• If you don't want to make your own spice mix, you can find pre-made Nihari Masala in South Asian grocery stores.
• The consistency should be thick but still spoonable - add more water if it becomes too thick.

Enjoy this hearty, aromatic beef nihari, a perfect comfort food for special occasions or weekend family meals!