Nihari Gosht
Nihari Gosht is a slow-cooked, aromatic Pakistani stew made with tender beef or lamb shanks simmered overnight in a rich, spicy gravy. This traditional dish is full of deep flavors, perfect for a hearty and warming meal.
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Ingredients
- 1 ½ kgbeef shank or lamb shank
cut into large pieces with bone
- 100 mloil or ghee
- 3 mediumonions
thinly sliced
- 3 tablespoonsginger garlic paste
- 2 tablespoonswheat flour (atta)
- 150 gramsYogurt
- 4 cupswater
- 3 tablespoonsNihari masala powder
store-bought or homemade
- 1 teaspoonturmeric powder
- 1 ½ teaspoonsred chili powder
- 2 teaspoonssalt
adjust to taste
- 0 ¼ cupfresh coriander leaves
chopped for garnish
- 50 gramsginger
julienned for garnish
- 4 mediumgreen chilies
slit for garnish
- 6 pieceslemon wedges
for serving
Instructions
Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown, about 10-15 minutes.
Add ginger garlic paste and cook for 2 minutes until fragrant.
Add the beef or lamb shank pieces and brown on all sides, about 8-10 minutes.
Mix wheat flour with yogurt in a bowl until smooth. Add this mixture to the pot, stirring continuously to avoid lumps.
Add Nihari masala powder, turmeric powder, red chili powder, and salt. Stir well to coat the meat evenly.
Pour 4 cups of water into the pot, bring to a boil, then reduce heat to low. Cover the pot and simmer gently for 7-8 hours or until the meat is very tender and falling off the bone.
Check occasionally to ensure there is enough liquid; add hot water if needed.
Once cooked, increase heat to medium and stir occasionally to thicken the gravy slightly, about 10 minutes.
Adjust salt and spices to taste. Remove from heat.
Garnish with chopped fresh coriander, julienned ginger, and slit green chilies.
Serve hot with lemon wedges and naan or steamed basmati rice.
Nutrition Facts
Per serving
