Pakistani Nihari

Ingredients

• 1.2kg beef shank with bones
• 3 onions, sliced and fried
• 3 tbsp ginger-garlic paste
• 3 tbsp nihari masala (or 1 tbsp each fennel, coriander, garam masala, 1 tsp chilli, 1 tsp turmeric)
• 5 tbsp oil or ghee
• 4 tbsp flour
• To finish: ginger strips, green chillies, coriander, lemon

Instructions

1. Brown the beef in oil with the ginger-garlic.
2. Add the nihari masala and salt; toss 2 minutes.
3. Cover with water (3 litres) and simmer very gently for 4 hours until the meat is falling apart.
4. Whisk the flour with a little water and stir into the broth; simmer 20 minutes to thicken.
5. Top with fried onions, ginger, chillies, coriander and lemon.

Serving suggestions

• Serve with naan and pickle.

Storage & reheating

Keeps 4 days; the flavour deepens overnight.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions