Nihari

Nihari is a popular meat stew in Pakistan, Bangladesh and parts of India. It is made out of beef shanks (sometimes chicken and vegetables) slowly simmered in an array of spices.

Nihari is a popular meat stew in Pakistan, Bangladesh and parts of India. It is made out of beef shanks (sometimes chicken and vegetables) slowly simmered in an array of spices. Traditionally nihari is cooked overnight and sometimes it is even buried underground while it cooked which makes the meat really tender, other versions also use brains to enhance and thicken the texture of the stew. Once served it is garnished with coriander, crispy fried onions, green chillies, ginger, lemons and white radishes. The name Nihar came from the Arabic word “Nahar” which means “morning”, hence the reason why this dish is usually consumed in the early morning before sunrise, right after the Fajr prayers.

For my recipe we will lighten it up a bit compared to the traditional one and we will be cutting down the cooking time of course, we won’t be consuming this in the morning as well but I should try that even just for once in the near future I guess most guys would want something savoury for breakfast.

Nihari

★★★★★ 5 from 6 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 2 hours 30 mins
• Total Time: 2 hours 45 mins
• Yield: 5 1x
• Category: Main Course
• Cuisine: Indian

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Description

Nihari is a popular meat stew in Pakistan, Bangladesh and parts of India. It is made out of beef shanks (sometimes chicken and vegetables) slowly simmered in an array of spices.

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Ingredients

Scale 1x2x3x

Curry

• 1 1/2 kg of 5 pc sections of beef shanks
• 4 tbsp flour
• 1 tbsp ground fennel seeds
• 1/2 tsp freshly ground black pepper
• 1/2 tsp cumin
• 1/4 tsp ground cardamom
• 1/2 tsp ground cloves
• 1 tsp cayenne pepper
• 1 tbsp paprika
• 1/4 tsp turmeric powder
• 1 tbsp coriander
• 1/2 tsp nutmeg
• 1 pc star anise
• 1 stick cinnamon
• 3 pcs bay leaves
• 1 tsp ginger paste
• 4 cloves garlic, minced
• 1 large onions, finely chopped
• water
• salt
• oil

Garnish

• Coriander leaves, chopped
• Red chilies, chopped
• Lemon, sliced
• Fried Onions

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Instructions

1. In a large pot add oil then beef shanks on all sides, remove from pot then set aside.
2. Add the ginger, garlic and onions and stir fry until onions are soft.
3. Add the cayenne, turmeric and coriander, continue to stir until fragrant.
4. Add the beef back and the remaining ingredients except for flour and fill with water until beef is totally submerged. Bring it to a boil and simmer in very low heat for 2 hours or until meat is very tender. Add water if needed.
5. Remove cinnamon stick, star anise and bay leaf, dissolve flour in 1 cup of water then pour into the pot. Simmer for 15 more minutes and let the sauce thicken.
6. Serve with garnishes.

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