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  • 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


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.




  • 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


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


  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.