World Flavors Cookbook

Nihari

A slow-cooked beef shank stew, famous for its rich, velvety gravy and deep aromatic spices. Originally a breakfast dish for the Mughal elite.

Cuisine: Pakistan

Ingredients

• 1 kg Beef shank (Bong), large chunks
• 500g Beef bones (Nalli)
• 1 cup Ghee
• 2 tbsp Ginger-Garlic paste
• Nihari Masala (Fennel, Ginger powder, Pipli/Long pepper, Cloves, Cardamom, Cinnamon, Nutmeg)
• 1/2 cup Wheat flour (Atta), dissolved in water
• Garnish: Ginger julienne, fresh coriander, green chilies, lemon wedges

Instructions

1. Heat ghee in a heavy-bottomed pot. Add ginger-garlic paste and beef chunks. Sauté for 5 minutes.
2. Add the Nihari masala and sauté briefly. Pour in 6-8 cups of water.
3. Cover and cook on very low heat for 5-6 hours (or 1 hour in a pressure cooker) until the meat is "melt-in-the-mouth" tender.
4. Gradually stir in the wheat flour paste to thicken the gravy. Simmer for another 15-20 minutes.
5. The fat (Tarka) should float on top. Adjust consistency with water if needed.
6. Serve hot with a generous garnish of ginger, coriander, chilies, and a squeeze of lemon.