Nehari (Slow-Cooked Beef Stew)

 A rich, aromatic Pakistani/Indian stew traditionally served for breakfast - perfect for special occasions

 

Ingredients

For the Meat

• 2 lbs beef shank with bone (or beef chuck roast)
• 1/2 lb beef bones (marrow bones preferred)
• 1 large onion, sliced
• 6-8 cups water
• 1 teaspoon salt

For the Nehari Masala Blend

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 6-8 green cardamom pods
• 4-5 black cardamom pods
• 1 cinnamon stick (2 inches)
• 6-8 black peppercorns
• 4-5 cloves
• 2 bay leaves
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder

For the Base

• 4 tablespoons ghee or oil
• 2 large onions, thinly sliced
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, chopped
• 1/4 cup plain yogurt
• 2 tablespoons tomato paste
• Salt to taste

For Thickening

• 1/4 cup wheat flour
• 1/4 cup water (to make paste)

For Garnish

• Fresh ginger, julienned
• Fresh green chilies, sliced
• Fresh cilantro, chopped
• Fried onions (birista)
• Lemon wedges
• Fresh mint leaves

Instructions

Preparing the Meat Base

1. Boil the meat: In a large pot, add beef shank, bones, sliced onion, and water. Bring to a boil, then reduce heat and simmer for 2-3 hours until meat is tender and falls off the bone.

2. Strain and reserve: Remove meat and bones, strain the broth, and set aside. You should have about 4-5 cups of rich stock. Shred the meat and discard bones.

Making the Nehari Masala

3. Dry roast whole spices: In a dry pan, lightly roast coriander seeds, cumin seeds, fennel seeds, cardamom pods, cinnamon stick, peppercorns, and cloves for 2-3 minutes until fragrant.

4. Grind spices: Cool completely, then grind to a fine powder. Mix with red chili powder, turmeric, and garam masala.

Building the Nehari Base

5. Fry onions: Heat ghee in a heavy-bottomed pot over medium heat. Add sliced onions and fry until deep golden brown (about 15-20 minutes). Remove half for garnish.

6. Add aromatics: To remaining onions, add ginger-garlic paste and cook for 2 minutes until fragrant.

7. Add tomatoes: Add chopped tomatoes and cook until they break down and become paste-like (8-10 minutes).

8. Add spice blend: Add the prepared nehari masala and cook for 2-3 minutes, stirring constantly to prevent burning.

9. Add tomato paste: Stir in tomato paste and cook for another 2 minutes.

10. Add yogurt: Add yogurt gradually, stirring continuously to prevent curdling.

Assembling the Nehari

11. Add meat and stock: Add the shredded meat and reserved stock to the pot. Bring to a boil, then reduce heat and simmer for 30-45 minutes.

12. Make flour paste: Mix wheat flour with water to make a smooth paste.

13. Thicken the stew: Gradually add the flour paste while stirring continuously. Cook for 15-20 minutes until the stew reaches a thick, gravy-like consistency.

14. Adjust seasoning: Taste and adjust salt and spices as needed.

15. Slow cook: Continue cooking on low heat for another 30-45 minutes, stirring occasionally. The longer it cooks, the better it gets.

Serving Instructions

Traditional Presentation

16. Serve hot: Ladle nehari into serving bowls.

17. Garnish generously: Top with julienned ginger, sliced green chilies, chopped cilantro, fried onions, and mint leaves.

18. Accompany with:

    • Fresh naan or tandoori roti
    • Steamed basmati rice
    • Lemon wedges
    • Sliced onions and green chilies
    • Fresh yogurt

Traditional Serving Style

Breakfast Tradition

• Traditionally served as a hearty breakfast
• Often eaten on special occasions and weekends
• Perfect for cold mornings or festive celebrations

Family Style

• Serve in a communal pot with individual bowls
• Provide various garnishes for everyone to customize
• Always serve with fresh bread for dipping

Tips for Perfect Nehari

Cooking Techniques

• Low and slow: The key to great nehari is patience - let it cook slowly
• Bone-in meat: Using meat with bones creates richer flavor
• Constant stirring: Stir frequently to prevent sticking
• Overnight rest: Nehari tastes even better the next day

Flavor Enhancement

• Roast spices fresh: Freshly ground spices make a huge difference
• Brown onions well: Deep golden onions add sweetness and color
• Balance the heat: Adjust chilies according to preference
• Fresh garnishes: Don't skip the fresh garnishes - they're essential

Consistency Tips

• Thick and rich: Nehari should coat the back of a spoon
• Smooth texture: Strain if you prefer a smoother consistency
• Fat layer: A thin layer of oil on top is traditional and shows richness

Make-Ahead Instructions

Advance Preparation

• Cook meat and make stock 1-2 days ahead
• Prepare spice blend and store in airtight container
• Fry onions ahead and store in refrigerator

Storage

• Refrigerate for up to 3 days
• Freezes well for up to 3 months
• Reheat gently, adding water if needed
• Garnish fresh when serving

Variations

Regional Styles

• Lahori Nehari: Extra spicy with more chilies
• Karachi Nehari: Includes brain and other organ meats
• Delhi Nehari: Milder with more emphasis on aromatic spices

Meat Alternatives

• Mutton Nehari: Use goat meat instead of beef
• Chicken Nehari: Lighter version with chicken
• Mixed Meat: Combination of beef and mutton

Serves 6-8 people

Note: This recipe is naturally halal when made with halal-certified meat. Nehari is traditionally enjoyed during Ramadan suhoor (pre-dawn meal) and on special occasions. The slow cooking process creates incredibly tender meat in a rich, aromatic gravy that's perfect for sharing with family and friends.