Nihari Recipe (Pakistani Beef Shank Stew)
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Additional Time
30 mins
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Total Time
4 hrs 45 mins
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Servings
10 people
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Calories
459 kcal
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Course
Main Course, Breakfast
Nihari Recipe (Pakistani Beef Shank Stew)
Description
The Nihari Recipe (Pakistani Beef Shank Stew) uses bone-in beef shank combined with marrow bones to create a flavorful and rich stew. A freshly ground Nihari masala made from roasting and grinding whole spices such as green and black cardamom, cinnamon, cloves, and long pepper forms the aromatic base. Meat and garlic are sautéed before adding the spices and water for a slow four-hour simmer to tenderize the beef and develop deep flavors.
After simmering, a slurry of whole wheat flour and water thickens the stew, and thinly sliced onions fried to a dark brown are added on top for a caramelized contrast. The final dish is garnished with lemon wedges, chopped cilantro, green chilies, and fresh ginger slices, which brighten the rich gravy and add variations in texture and heat.
This hearty stew works well as a slow-cooked meal, often served with naan or other breads to soak up the flavorful sauce. It requires patience in preparation due to long cooking and spice roasting but the result is a tender, well-spiced, and hearty beef stew characteristic of Pakistani cuisine.
Use Indian Long Pepper (Piper Longum) for authentic Nihari flavor, as it is central to the spice blend.Bone-in beef shank with marrow bones is essential to achieve the stew's rich taste.Durum wheat flour (wholemeal atta) is preferred for the thickening slurry to impart a nutty note; regular wheat flour may be substituted if unavailable.Serrano chilies can replace Pakistani chilies, and can be deseeded to reduce spiciness if desired.Prepare the flour slurry with hot water to prevent clumping during thickening.
Ingredients
Nihari Masala Mix (For 5 pounds of meat)
- 10 whole green cardamom
- 2 whole black cardamom
- 3 whole cinnamon stick
- 2 whole star anise
- 10 whole cloves
- 3 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 3 tablespoon fennel seeds
- 1 teaspoon black peppercorns
- ½ piece nutmeg
- 1 piece mace
- 4 whole long black pepper see notes, Piper Longum
- ½ teaspoon black cumin seeds
- 6 whole bay leaf
- 4 whole dried red chili pepper
- 1 teaspoon ginger powder
- 3 teaspoon salt
- 4 teaspoon red chili powder
- 2 teaspoon turmeric powder
- 2 teaspoon kashmiri chili powder
The Ingredients
- 5 lb beef shank (see notes)
- 1 cup neutral cooking oil generic cooking oil
- 5 tablespoon garlic paste
- 12 cups water
- 1 cup whole wheat flour (see notes)
- 2 whole onion
The Garnish
- 2 whole lemon plural
- ½ cup cilantro
- 2 whole green chili see notes
- 2 inch ginger piece
Instructions
Nihari Masala Mix (For 5 pounds of meat)
- Dry roast all of the whole spices in a nonstick frying pan for 2-5 minutes. Constantly stir to prevent burning and remove them from the pan as soon as they release their aroma.
- Grind all of these spices to a fine powder and then mix them with the powder spices (see notes).
Nihari
- Heat ½ cup cooking oil in your pot.
- Add and saute the garlic for 2-3 minutes.
- Add the meat and the nalli (marrow bones) and roast till they are no longer red.
- Add the ground spices and 10 cups of water and bring the mixture to a boil
- Lower heat to medium and simmer for 4 hours.
- Prepare a slurry with the remaining 2 cups of water and durum flour and add to the Nihari, constantly stirring to prevent any clumps forming. Cover and simmer for another 15 minutes (see notes)
- Thinly slice and fry the onions in a ¼ cup of oil to a dark brown. Pour the onions and oil on the Nihari and simmer for another 15 minutes.
Garnish
- Quarter the lemons.
- Finely chop the cilantro.
- Thinly slice the ginger.
- Finely chop the green chilies.
Notes
- Use Indian Long Pepper (Piper Longum) for authentic Nihari flavor, as it is central to the spice blend.
- Bone-in beef shank with marrow bones is essential to achieve the stew's rich taste.
- Durum wheat flour (wholemeal atta) is preferred for the thickening slurry to impart a nutty note; regular wheat flour may be substituted if unavailable.
- Serrano chilies can replace Pakistani chilies, and can be deseeded to reduce spiciness if desired.
- Prepare the flour slurry with hot water to prevent clumping during thickening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 459kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 33g | 66% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 827mg | 34% |
| Potassium | 760mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 123mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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