Tender Pakistani Nihari with Bone Marrow

Name: Tender Pakistani Nihari with Bone Marrow
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Main Course
Ingredients: Beef shank; Bone marrow pieces; Ginger-garlic paste; Salt; Coriander seeds; Fennel seeds; Black peppercorns; Cumin seeds; Cloves; Black cardamom pods; Cinnamon stick; Red chili powder; Turmeric powder; Onions; Ghee; Beef or bone broth; Wheat flour slurry; Salt; Fresh ginger, julienned; Cilantro leaves, chopped; Green chilies, sliced; Lemon wedges

A rich and flavorful traditional stew

Pakistani Nihari is a slow-cooked stew spiced to perfection, offering succulent beef with bone marrow in a rich, aromatic gravy.

5 h 30 min
6
Advanced

Ingredients

For the Beef and Bone Marrow

Beef shank

1.5 kg, bone-in, cut into chunks

Bone marrow pieces

500 g

Ginger-garlic paste

1 tbsp

Salt

1 tsp

For the Nihari Masala

Coriander seeds

2 tbsp

Fennel seeds

1 tbsp

Black peppercorns

1 tsp

Cumin seeds

1 tsp

Cloves

4 pcs

Black cardamom pods

2 pcs

Cinnamon stick

1 small

Red chili powder

1 tsp

Turmeric powder

1/4 tsp

For the Gravy

Onions

2 large, thinly sliced

Ghee

1/2 cup

Beef or bone broth

4 cups

Wheat flour slurry

3 tbsp flour mixed with 1/2 cup water

Salt

To taste

For the Garnish

Fresh ginger, julienned

Cilantro leaves, chopped

Green chilies, sliced

Lemon wedges

Preparation

Marinating the Beef and Bone Marrow

Combine ingredients

In a large bowl, combine beef chunks and bone marrow with ginger-garlic paste and salt.

Marinate

Cover and marinate in the refrigerator for at least 1 hour.

Rest

Allow it to come to room temperature before cooking.

Preparing the Nihari Masala

Dry roast spices

Dry roast coriander seeds, fennel seeds, black peppercorns, cumin seeds, cloves, black cardamom, and cinnamon.

Grind

Cool and grind into a fine powder.

Ensure the spices are cooled before grinding to prevent moisture clumping.

Finish masala

Mix with red chili powder and turmeric powder to complete the Nihari Masala.

Store extra Nihari Masala in an airtight container for future use.

Cooking Process

Browning the Onions

Heat ghee and sauté onions until golden brown.

Heat Guide: Medium heat

Cooking the Meat

Add marinated beef and bone marrow. Cook until browned.

Simmering the Stew

Add Nihari Masala, broth, and salt. Slow cook until meat is tender.

Heat Guide: Low heat

Plating & Serving