Nihari - Traditional Pakistani Beef Stew
Nihari is a rich and flavorful slow-cooked beef stew, a traditional breakfast dish in Pakistan known for its deep spices and tender meat.
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Ingredients
- 1 ½ kgBeef shank or shoulder with bone
- 0 ¼ cupOil or ghee
- 2 largeOnions, thinly sliced
- 1 tbspGinger paste
- 1 tbspGarlic paste
- 3 tbspNihari masala powder
store-bought or homemade mix
- 1 tspRed chili powder
- 0 ½ tspTurmeric powder
- 2 tspSalt
- 6 cupsWater
- 3 tbspWheat flour (for thickening)
- 0 ½ cupGinger slices
- 3 piecesGreen chilies, sliced
- 0 ¼ cupFresh coriander leaves, chopped
- 6 piecesLemon wedges
Instructions
Heat oil or ghee in a large pot over medium heat. Add sliced onions and cook until golden brown.
Add ginger and garlic paste, sauté for 2-3 minutes until fragrant.
Stir in Nihari masala powder, red chili powder, turmeric, and salt. Cook the spices for 2 minutes in the oil.
Add beef pieces, mix well to coat with the spices. Cook on high heat for 5-7 minutes until beef browns.
Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for about 5-6 hours until beef is tender and falling off the bone.
Mix wheat flour in some water to create a smooth slurry. Add this to the pot to thicken the stew. Stir well and cook for another 15 minutes.
Add ginger slices, green chilies, and coriander leaves. Adjust salt if necessary. Let it simmer for 5 more minutes.
Serve hot with naan, roti, or steamed rice. Garnish with lemon wedges for fresh tanginess.
