Pakistani Nihari (Slow-Cooked Beef Stew)

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.

Servings 6 servings

Prep Time 25 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

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Equipment

• Heavy Dutch oven
• Small skillet
• Fine-mesh sieve
• Ladle

Ingredients

 

US CustomaryMetric

 

1x2x3x

Nihari

• 2 lb beef chuck cut into large chunks
• 1/4 cup neutral oil or ghee
• 1 large yellow onion thinly sliced
• 6 cloves garlic minced
• 2 tbsp fresh ginger grated
• 2 tbsp nihari masala or a mix of cumin, coriander, fennel, and chili
• 8 cup beef broth hot
• 1/4 cup all-purpose flour mixed with water
• 1 large lemon cut into wedges
• 1/4 cup fresh cilantro for serving

Instructions

 

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.

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.

Nutrition

Calories: 560kcalCarbohydrates: 16gProtein: 42gFat: 36gSaturated Fat: 12gCholesterol: 135mgSodium: 910mgFiber: 2gSugar: 4g

Calories: 560kcal

Course: Main Course

Cuisine: Pakistani

Keyword: Beef Stew, Pakistani Nihari, Slow Cooked Beef