Nihari is a deeply spiced Pakistani beef stew with a silky gravy and tender meat. Its long, gentle simmer develops the rich flavor that makes it a beloved comfort food.
Toast the whole spices, brown the beef, and let the stew cook slowly until the meat is spoon-tender. A flour slurry gives the gravy its classic body.
Keep the simmer low and steady. A hard boil can toughen the beef before the connective tissue has time to soften.
Serving Suggestions
Serve with naan or khameeri roti, thin ginger strips, cilantro, green chili, lemon wedges, and a little fried onion.
Recipe Notes
Nihari improves overnight. Refrigerate for up to 4 days, skim excess fat if desired, and reheat gently with a splash of water.
Pakistani Nihari (Slow-Cooked Beef Stew)
A rich Pakistani beef stew with toasted spices, ginger, garlic, and a silky slow-cooked gravy.
Ingredients
Equipment
Method
Toast and brown:
- Toast the nihari masala in a dry skillet for 1 minute. Heat the oil in a Dutch oven and brown the beef in batches.
- Add the onion and cook until golden. Stir in garlic, ginger, and the toasted spices for 1 minute.
Slow-cook:
- Add the hot broth and bring to a simmer. Cover partially and cook on low for 2 1/2 to 3 hours until the beef is very tender.
- Whisk the flour with 1/2 cup water. Stir the slurry into the stew and simmer for 15 minutes until glossy and thickened.
Serve:
- Taste for salt. Ladle into bowls and top with ginger, cilantro, green chili, and lemon wedges.
Nutrition
Notes
- The stew should barely bubble while the beef tenderizes.
- Use less chili in the masala for a gentler version.
- Skim fat from the chilled stew if you prefer a lighter finish.
