AllKitchen

Explore Ethnic Recipes & World Cuisines

Pakistani Nihari (Beef Stew)

From: Pakistan

Servings: 4
Prep Time: 20 minutes
Cook Time: 180 minutes
Difficulty: Medium

Ingredients

  • 2.5 lbs Boneless beef chunks
  • 0.33 cup Neutral oil
  • 3 tbsp Ginger and garlic paste
  • 2 whole Large yellow onions
  • 1 whole Green chili, finely chopped
  • 8 cups Hot water
  • 0.25 cup Whole wheat flour (atta)
  • 1 tsp Salt
  • 5 whole Green cardamom pods
  • 3 whole Black cardamom pods
  • 1 whole Cinnamon stick
  • 1 whole Star anise
  • 6 whole Whole cloves
  • 0.75 tsp Cumin seeds
  • 0.5 tsp Fennel seeds
  • 1.5 tsp Black peppercorns
  • 1 whole Dried bay leaf
  • 0.75 tsp Turmeric powder
  • 1 tbsp Kashmiri chili powder
  • 1.5 tsp Ginger powder
  • 1 tsp Garam masala
  • 1 tsp Coriander powder
  • 2 tsp Onion powder
  • 0.25 cup Fresh cilantro (for garnish)
  • 2 whole Green chilies (for garnish)
  • 1 tbsp Fresh ginger slices (for garnish)
  • 4 whole Lemon wedges (for serving)

Instructions

  1. MAKE SPICE BLEND: Grind all whole spices together until powdery. Mix in all ground spices.
  2. HEAT OIL: Heat oil in heavy-bottomed pot over medium-high heat. Add whole spices and onions, sautéing until onions turn golden (about 10 minutes).
  3. ADD AROMATICS: Add garlic and ginger paste, sauté 30 seconds.
  4. BROWN MEAT: Add beef chunks and sauté about 5 minutes until browned on all sides.
  5. ADD SPICES: Sprinkle in prepared nihari masala and cook few minutes to allow spices to bloom and release aromas.
  6. SIMMER: Pour in hot water and add salt to taste. Bring to boil for 3-4 minutes, then reduce heat to low, cover, and simmer 2-3 hours for stew meat (or up to 6 hours for beef shank) until meat is very tender.
  7. THICKEN: Mix whole wheat flour with 0.25 cup cold water to form smooth paste. Add 1 cup hot nihari broth from pot and whisk well. Return flour mixture to pot through sieve, stirring constantly to prevent lumps. Simmer another 15 minutes until thickened.
  8. GARNISH AND SERVE: Top with fresh cilantro, green chilies, and ginger slices. Serve with naan or basmati rice. Serve with lemon wedges on the side.