Nihari (Slow-Cooked Beef Shank Stew)
Local name: نہاری
In short: Beef shank simmered for hours with fennel, ginger and warm spices until it falls from the bone in a rich, glossy gravy, served with naan. It takes about 4 h 50 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 4 h 30 min
- Total
- 4 h 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
After morning prayers on Fridays and holidays, many Pakistani families sit down to nihari, a slow-cooked beef stew eaten for breakfast or weekend brunch. The name is linked to the Arabic word for morning. Beef shank simmers for hours with fennel, ginger and warm spices until the meat falls apart and the gravy turns dark, glossy and slightly thick. It is garnished with fresh ginger, green chilies and lemon, and scooped up with naan. The pot needs patience, not skill.
Instructions
- Heat the ghee in a large heavy pot over medium heat. Fry the onions for 12 to 15 minutes, stirring, until golden brown. Lift out a quarter of them for a garnish if you like.
- Add the beef and ginger-garlic paste to the pot. Sear over medium-high heat for about 8 minutes, turning, until the meat is browned on most sides.
- Stir in the chili powder, turmeric and salt and cook for 2 minutes. Add the spice mix and stir for 1 minute, until fragrant.
- Pour in the hot water and bring to a boil, skimming off the foam. Cover, turn the heat to its lowest setting and simmer for 3 1/2 to 4 hours, stirring now and then, until the meat is very tender and nearly falling off the bone.
- Whisk the flour with the cold water until smooth. Stir it into the stew a little at a time, then simmer uncovered for 20 minutes, stirring often, until the gravy is thick and glossy and the oil floats on top.
- Taste and adjust the salt. Ladle into bowls and top with ginger, green chilies, coriander and the reserved onions.
- Serve hot with lemon wedges and fresh naan.
Tips
- A pressure cooker cuts the time: cook the seared meat and water at high pressure for 50 to 60 minutes, then thicken in the open pot.
- Add 2 or 3 marrow bones for extra richness. Skim some of the surface fat before serving if you want a lighter nihari.
Questions and answers
Can I make nihari ahead?
Yes, and it improves overnight. Cool and refrigerate for up to 4 days, or freeze for 3 months. Reheat gently and loosen with hot water if needed.
What cut of beef is best for nihari?
Bone-in shank is traditional, because the marrow and collagen enrich and thicken the gravy. Short ribs and lamb shanks also work, and boneless chuck gives a leaner, less rich result.
What do you serve with nihari?
Naan or roti, with fresh ginger, green chilies and lemon, and sometimes fried onions. Hot tea or lassi is the usual drink.
How long does it take to make Nihari (Slow-Cooked Beef Shank Stew)?
About 4 h 50 min in total: 20 min of preparation and 4 h 30 min of cooking.
How many calories are in Nihari (Slow-Cooked Beef Shank Stew)?
About 420 kcal per serving, with 30 g of protein, 14 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 14 g |
| Fat | 26 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
