Nihari (Pakistani Beef Shank Stew)
This Nihari (Pakistani Beef Shank Stew) is a traditional slow-cooked one-pot meal made with a beef shank in a rich, spicy gravy.
- Prep time
- 15 min
- Cook time
- 4 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 whole green cardamom
- 2 whole black cardamom
- 3 whole cinnamon sticks
- 2 whole star anise
- 10 whole cloves
- 3 tbsp coriander seeds
- 1 tbsp cumin seeds
- 3 tbsp fennel seeds
- 1 tsp black peppercorns
- ½ piece nutmeg
- 1 piece mace
- 4 whole long black pepper (Piper Longum) ((see notes))
- ½ tsp black cumin seeds
- 6 whole bay leaves
- 4 whole red dried chilies
- 1 tsp ginger powder ()
- 3 tsp salt
- 4 tsp red chili powder
- 2 tsp turmeric powder
- 2 tsp kashmiri chili powder
- 5 lb beef shank ((see notes))
- 1 cup cooking oil
- 5 tbsp garlic paste
- 12 cups water
- 1 cup whole wheat flour ((see notes))
- 2 whole onions
- 2 whole lemons
- ½ cup cilantro
- 2 whole green chillies ((see notes))
- 2 inch ginger piece
Instructions
- 1
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.
- 2
Grind all of these spices to a fine powder and then mix them with the powder spices (see notes).
- 3
Heat ½ cup cooking oil in your pot.
- 4
Add and saute the garlic for 2-3 minutes.
- 5
Add the meat and the nalli (marrow bones) and roast till they are no longer red.
- 6
Add the ground spices and 10 cups of water and bring the mixture to a boil
- 7
Lower heat to medium and simmer for 4 hours.
- 8
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)
- 9
Thinly slice and fry the onions in a 1/4 cup of oil to a dark brown. Pour the onions and oil on the Nihari and simmer for another 15 minutes.
- 10
Quarter the lemons.
- 11
Finely chop the cilantro.
- 12
Thinly slice the ginger.
- 13
Finely chop the green chilies.