Easy Nihari (Pakistani Beef Stew)

• servings: 4 servings
• active time: 30 minutes
• total time: 7 hours 30 minutes

Ingredients

Whole Spices

1/2 piece of a small star anise

1-2 small bay leaves

1 inch piece cinnamon stick

Ground Spices

2-3 whole cloves (ground into a powder using a mortar and pestle)

2-3 green cardamom pods (seeds ground into a powder using a mortar and pestle)

1/2 tsp fennel seeds (ground into a powder using a mortar and pestle)

1/2 tsp paprika powder

1/2 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp turmeric

1/4-1/2 tsp red chilli powder or cayenne

1/4 tsp crushed red chilli flakes

1/4 tsp black pepper powder

1/8 tsp garlic powder (optional)

pinch nutmeg

1 tbsp Homemade Nihari Masala (recipe in post)

Nihari

1/3 cup canola or other neutral oil

1 tbsp ghee (or butter)

1 large onion (thinly sliced)

5-6 garlic cloves (crushed)

3/4 inch piece ginger (crushed)

1 1/4 tsp salt (sea salt or table salt) (start with 1 1/2 tsp if using homemade masala)

1/4 cup durum atta flour (Or sub dry roasted brown rice flour or sorghum flour for GF) )

9 cups water for stovetop (3 1/2 cups for slow cooker)

1 lb boneless beef shank meat, 2-inch cubed (or sub beef stew meat, 1 1/2 inch cubed)

Garnishings

1 tsp garam masala

crispy fried onions

1 inch piece ginger (julienned)

1 lemon (cut into wedges)

1/4 bunch fresh cilantro (chopped)

1-2 green chili peppers (chopped)

Directions

Stovetop

Sauté whole spices and onion.

Heat oil and ghee in a heavy-bottomed Dutch oven or pot over medium-high heat. Add the whole spices and onion, and sauté until the onion turns golden, about 10 minutes.

Sauté garlic and ginger followed by beef.

If needed, deglaze with 2 tbsp of water. Once the water dries up, add the garlic and ginger and continue to sauté for 30 seconds. Add beef and sauté for about 5 minutes, or until it changes color.

Sauté spices and add water.

Lower the heat and add the powdered spices and salt and sauté for about 20 seconds. Immediately pour in the water and stir to mix.

Cover and cook.

Raise the heat to high and bring to a boil (cover with lid to make it boil quicker). Then lower the heat to low/low-medium so that the nihari is gently simmering. Cover and allow to cook for 6 hours for beef shank meat (or ~4 hours for stew meat). Turn off the heat. The meat should be tender enough that it breaks easily when pressed with a wooden spoon. Remove the whole spices, if desired.

Make slurry and add to Nihari.

Take out a cup of the liquid of the Nihari onto a bowl or measuring cup. Let it cool a little by adding an ice cube to it. Place the atta in another small bowl. Bit by bit, whisk the Nihari liquid into the atta to form a smooth slurry (small clumps are okay). Slowly stir this slurry back in to the Nihari pot to prevent clumps. If the mixture is too thick, add (preferably boiling) water to reach desired consistency.

Continue cooking until thick.

Raise the heat to high to bring to a simmer. Then lower the heat to low/low medium. Cover and allow the nihari to simmer for another 30-45 minutes. The consistency should be like a thick soup. Serve hot with the garnishing and naan or sheermal.

Slow Cooker

Sauté whole spices and onion.

Heat a medium pot over medium-high heat. Heat oil and ghee and add the whole spices. Add onion and sauté until golden, about 10 minutes.

Sauté garlic and ginger followed by beef.

If needed, deglaze with 2 tbsp of water. Once the water dries up, add the garlic and ginger and continue to sauté for 30 seconds. Add beef and sauté for about 5 minutes, or until it changes color.

Sauté spices.

Lower the heat and add the powdered spices and salt and sauté for about 20 seconds.

Transfer beef mixture to slow cooker.

Carefully pour this beef mixture into your Crockpot or slow cooker.

Add water and slow cook.

Add the water and stir to mix. Cook on low for 8 (for stew) to 10 hours (for shanks) or high for 6-7 hours, or until the beef is fall-apart tender. Cooking times will vary depending on your meat and slow cooker.

Make slurry and add to Nihari. Continue to cook until thick.

Toward the end of your cooking time, remove your whole spices and take out a cup of the liquid of the Nihari into a bowl. Let it cool a little by adding an ice cube to it. Place the atta in another bowl. Bit by bit, add the Nihari liquid to the atta to form a smooth slurry. Slowly add this slurry back into the crockpot while stirring to prevent clumps. Let it cook for another 30-45 minutes. Serve hot with the garnishing and naan or sheermal.

Nutrition

• Calories: 437 kcal
• Total Fat: 29 g
• Saturated Fat: 6 g
• Cholesterol: 80 mg
• Sodium: 857 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 28 g