Pakistani style slow-cooked spiced beef stew prepared with beef shanks in a rich, flavourful gravy with homemade Nihari masala.
Course: Breakfast, Brunch, Main Course, Ramadan
Cuisine: Indian, Pakistani
Author: Hirra Pervaiz
Nihari Masala (Spice Blend)
6Tail PepperLong pepepr, pipli
1tbspBlack Pepper corns
2tbspFennel Seeds (saunf)
Whole spices for Nihari Masala
Nihari (For the Stew)
1kgBeef Shank meatcut in 1 1/2 inch pieces
1/2kgBeef bones with bonemarrow
3tsp Garlic paste
3tbspKashmiri Chili powder
3tbspRed Chili powder
2tbspSaltor to taste
1 tbspDried Ginger Powdersoonth
1/2CupWheat Flour + 1 cup Water
2litresWaterapprox 8 cups
2-3Green Chilies, chopped
Prepare Nihari Masala (Spice Blend)
Add all the Nihari Masala (spice blend) ingredients to a spice or coffee grinder and pulse until you have a nice powdery, fragrant spice mix - similar to garam masala.
To Make Nihari (Beef Stew)
In a large, heavy bottomed pan heat oil and ghee together over medium heat.
Add beef shanks and bones along with ginger and garlic paste and sear the meat till it changes to brown color. Add the coriander powder, salt, red chili powder, Kashmiri chili powder, turmeric, ground nutmeg and ground mace. Mix to coat the beef well with the spices.
In a muslin cloth add 2 tablespoons of the Nihari Masala (spice blend) and the whole spices for nihari masala and tie it tightly to make a potli (moneybag). Add the potli to the pan along with 2 litres (approx. 8 cups) of water. Let cook for 5 hours on medium-low heat.
After 2 hours, add 1/4 Tbsp citric acid to the pan and continue cooking for 2-3 hours on medium-low heat. Keep checking beef shanks in between, its cooked when it easily breaks with a wooden spoon. If its nice and tender take out and keep aside. Should not be too tender
When Nihari is about 40% done, beef is soft and tender, add the wheat slurry (mix 1/2 cup wheat flour with 1 cup water) slowly to the gravy. Mix well and taste check. Adjust salt if needed.
Bring it to a boil and cook on high heat for a few minutes to reduce the water. Then reduce the heat to low and let simmer for 15 minutes.
Tempering and Finising the Nihari
In a small pan heat oil, add 1 tsp Garam Masala and 1/2 tbsp Nihari Masala (or as per taste). mix until well combined.
Pour the tempering on the Nihari just before serving.
garnish with julienned ginger, chopped cilantro and lemon juice
Serve Khamiri roti or Naan and some extra garnish on the side.