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A bowl of Pakistani nihari beef stew with ginger, cilantro, green chili, and naan.

Pakistani Nihari (Slow-Cooked Beef Stew)

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A rich Pakistani beef stew with toasted spices, ginger, garlic, and a silky slow-cooked gravy.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Pakistani
Calories: 560
Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method
 

Toast and brown:
  1. Toast the nihari masala in a dry skillet for 1 minute. Heat the oil in a Dutch oven and brown the beef in batches.
  2. Add the onion and cook until golden. Stir in garlic, ginger, and the toasted spices for 1 minute.
Slow-cook:
  1. 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.
  2. Whisk the flour with 1/2 cup water. Stir the slurry into the stew and simmer for 15 minutes until glossy and thickened.
Serve:
  1. Taste for salt. Ladle into bowls and top with ginger, cilantro, green chili, and lemon wedges.

Nutrition

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

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.