Pakistani Nihari

Ingredients

• 1.5kg beef shank with bone
• 3 onions, sliced
• 3 tbsp ginger-garlic paste
• For nihari spice (toast and grind): 1 tbsp fennel, 1 tbsp coriander, 1 tsp cumin, 1 tsp black pepper, 1 cinnamon stick, 5 cloves, 5 cardamom, 1 black cardamom, 1 bay leaf, 1 nutmeg piece, 1 tsp dried ginger
• 1/2 cup wholemeal flour mixed with 1 cup water
• 5 tbsp ghee
• Salt
• Ginger sticks, lemon, coriander, green chilli to serve

Instructions

1. Fry onions in ghee until deep gold; remove half for garnish.
2. Add ginger-garlic and nihari spice; bloom 1 min.
3. Add the beef and salt; brown.
4. Add 3 litres water; simmer covered 5-6 hours until very tender (or pressure cook 90 min).
5. Whisk the flour-water; stir into the stew slowly to thicken.
6. Simmer 30 more minutes — the broth should be thick and glossy with oil floating.
7. Serve in deep bowls; top with reserved fried onion, ginger sticks, lemon, coriander, chilli.

Serving suggestions

• Eat with hot naan.

Storage & reheating

Keeps 4 days; flavour improves 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