Beef Nihari
A slow-cooked beef stew with a deeply spiced, silky gravy that develops its richness over gentle heat. Finished with lemon, chilies, and coriander, it has the warming depth and glossy texture expected from a traditional nihari.
Prep
25m
Cook
3h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 1kgBeef Shank (cut into large pieces)
- 80mlVegetable Oil
- 250gOnion (finely chopped)
- 20gGarlic (crushed)
- 20gFresh Ginger (crushed)
- 5gTurmeric Powder
- 8gChili Powder
- 6gCumin Powder
- 6gCoriander Powder
- 8gGaram Masala
- 3gBlack Pepper
- 14gSalt
- 2pcsBay Leaf
- 1pcsCinnamon Stick
- 6pcsClove
- 2pcsBlack Cardamom
- 1.5lMeat Stock
- 600mlWater
Thickener
- 40gAll-Purpose Flour
- 120mlWater
Garnish
- 20mlLemon Juice
- 10gFresh Coriander (roughly chopped)
- 10gGreen Chili (sliced)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat. Add the onion and cook until deeply golden.
- 02
Stir in the garlic and fresh ginger and cook briefly until fragrant.
- 03
Add the beef shank and cook until the pieces are lightly browned on several sides.
- 04
Add the turmeric powder, chili powder, cumin powder, coriander powder, garam masala, black pepper, salt, bay leaves, cinnamon stick, cloves, and black cardamom pods. Stir until the spices smell fragrant.
- 05
Pour in the meat stock and the water. Bring to a gentle simmer, cover, and cook until the beef shank is very tender and nearly falling apart.
- 06
Whisk the all-purpose flour with the water until smooth.
- 07
Pour the flour mixture into the stew while stirring. Simmer gently until the gravy becomes silky and lightly thickened.
- 08
Serve the nihari hot with the lemon juice, fresh coriander, and green chili on top or alongside.
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