Pakistani Nihari (Slow-Cooked Beef Stew)
A rich Pakistani beef stew with toasted spices, ginger, garlic, and a silky slow-cooked gravy.
Equipment
- Heavy Dutch oven
- Small skillet
- Fine-mesh sieve
- Ladle
Ingredients
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