Name: Nihari (Slow-Cooked Beef Stew)
Total time: 240 min
Yield: 6
Ingredients: 1.2 kg beef shank; 4 tbsp oil or ghee; 2 onions; 2 tbsp ginger-garlic paste; 3 tbsp nihari masala; 1 tsp turmeric; 3 tbsp whole wheat flour; 2 liters beef stock or water; to taste salt; to serve julienned ginger, chopped cilantro, green chilies, lemon wedges

Nihari (Slow-Cooked Beef Stew)

Rich, slow-braised beef stew with deep spice and a silky gravy.

Prep

15 min

Cook

225 min

Total

240 min

Active

30 min

Serves

Difficulty

Medium

Cuisine

pakistani

Servings6

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Steps

Fry the onions in the oil until golden, then add the ginger-garlic paste and cook 1 minute.
Add the beef and sear until browned on all sides, about 8 minutes.
Stir in the nihari masala and turmeric, cooking 2 minutes to bloom the spices.
Add the stock and salt, bring to a boil, then cover and simmer on low heat for 3-4 hours until the beef is fall-apart tender.
Mix the flour with a little water into a smooth paste, then stir it into the pot to thicken the gravy. Simmer 10 more minutes.
Serve topped with ginger, cilantro, green chilies, and a squeeze of lemon.

Traditionally simmered overnight; a slow cooker on low for 8 hours works great too.

Food safety Cook beef to a safe internal temperature and keep at a steady simmer throughout the long cook.