Savory Pakistani Nihari with Ginger-Garlic Garnish

Slow-cooked beef stew with aromatic spices

Nihari, a traditional Pakistani dish, is a beautifully spiced, slow-cooked beef stew, served best with warm naan or steamed basmati rice.

5 h
6
Intermediate

Ingredients

For the Nihari

Beef shank

1 kg, bone-in and cut into pieces

Ghee or clarified butter

3 tablespoons

Onions

2 large, thinly sliced

Beef broth

6 cups

Spice Mix

Nihari masala

3 tablespoons

Ground turmeric

1 teaspoon

Cayenne pepper

1/2 teaspoon

Salt

To taste

Ginger-Garlic Garnish

Fresh ginger

4 tablespoons, julienned

Garlic

6 cloves, thinly sliced

Fresh coriander leaves

For garnish

Accompaniments

Naan or steamed basmati rice

To serve

Lemon wedges

Preparation

Marinating the Beef

Rub Beef with Masala

Rub the beef shank pieces with 1 tablespoon of nihari masala.

Refrigerate

Cover and refrigerate for 1 hour.

Rest

Bring to room temperature before cooking.

Preparing the Spice Mix

Combine Spices

Combine 2 tablespoons of nihari masala, ground turmeric, cayenne pepper, and salt in a bowl.

Set Aside

Set aside for cooking.

Important

Do not over-brown the onions as it can make the stew bitter.

Pro Tip

Use a heavy-bottomed pot for even heat distribution.

Cooking Process

Browning the Onions

Heat ghee in a large pot over medium heat. Add onions and sauté until golden brown.

Cooking the Beef

Add beef shank pieces and cook until browned on all sides.

Simmering the Nihari

Add spice mix and stir well. Pour in beef broth, bring to a boil, then reduce heat to a simmer for 4-5 hours.

Plating & Serving