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Name: Nihari
Total time: 6 h
Yield: Serves 6
Cuisine: Pakistan
Ingredients: 1.2 kg beef shank with bone; 100 g ghee; 2 onions; 8 cloves garlic; 40 g ginger; 40 g wheat flour; 2 tbsp red chili powder; 1 tbsp coriander powder; 1 tbsp fennel seeds; 1 small handful whole spices (bay leaf, cinnamon, cloves, cardamom); 1 tsp turmeric; 2 tsp salt; 1.5 L water; for garnish fresh cilantro and ginger julienne

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Pakistan6 hServes 6cooked before

Nihari

نہاری · Nihari

Ingredients14

beef shank with bone1.2 kg
ghee100 g
onions2
garlic8 cloves
ginger40 g
wheat flour40 g
red chili powder2 tbsp
coriander powder1 tbsp
fennel seeds1 tbsp
whole spices (bay leaf, cinnamon, cloves, cardamom)1 small handful
turmeric1 tsp
salt2 tsp
water1.5 L
fresh cilantro and ginger juliennefor garnish

meatdairy & eggvegetablespice & saucegrainother

Method

Slice the onions and finely crush the garlic and ginger.
Heat the ghee and fry the onions until deep golden brown.
Add garlic, ginger, whole spices, chili, coriander, fennel, turmeric, and salt, and fry until fragrant.
Add the beef shank and sear until the meat takes on color.
Pour in the water, bring to a boil, then cover and simmer gently for about 5 hours until the meat is falling off the bone.
Whisk the flour with a little cold water and stir it into the stew to thicken.
Simmer another 20 minutes, skimming excess fat if you like, and adjust salt.
Serve hot, topped with cilantro and ginger julienne, with naan.