Nihari Gosht
A rich and hearty slow-cooked stew, traditionally made with beef or lamb shank, and a blend of aromatic spices. Nihari is often served for breakfast or brunch and is a quintessential Pakistani delicacy.
🧂 Ingredients
- 1.5 kg Beef shank or lamb shank(bone-in, cut into large pieces)
- 3 large Onions(thinly sliced)
- 3 tbsp Ginger paste
- 3 tbsp Garlic paste
- 0.5 cup Ghee or vegetable oil
- 4 tbsp Nihari masala(store-bought or homemade)
- 0.25 cup All-purpose flour(for thickening)
- 8-10 cups Water(or as needed)
- to taste Salt
- 2-3 Green chilies(slit, for garnish)
- 0.5 cup Fresh coriander(chopped, for garnish)
- Lemon wedges(for serving)
- Ginger juliennes(for garnish)
👨🍳 Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, heat ghee or oil over medium-high heat. Add the sliced onions and fry until golden brown. Remove half the onions and set aside for garnish.
- 2
Add the beef or lamb shank pieces to the pot and sear them on all sides until browned. Add ginger and garlic paste, and sauté for 2-3 minutes until fragrant.
- 3
Stir in the nihari masala and salt. Cook for 5 minutes, stirring constantly, allowing the spices to bloom.
- 4
Pour in 6-8 cups of water, ensuring the meat is fully submerged. Bring to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 4-5 hours, or until the meat is extremely tender and falling off the bone. Add more water if the stew becomes too thick.
- 5
In a separate small bowl, whisk the all-purpose flour with about 1 cup of water to form a smooth slurry. Gradually add this slurry to the simmering nihari, stirring continuously to avoid lumps, until the stew reaches your desired thickness. Simmer for another 15-20 minutes.
- 6
Taste and adjust salt if necessary. Ladle the nihari into serving bowls. Garnish with the reserved fried onions, chopped fresh coriander, ginger juliennes, and slit green chilies. Serve hot with lemon wedges.
💡 Pro Tips
- ✓For a richer flavor, use bone-in cuts of meat.
- ✓The longer the nihari simmers, the more tender the meat will become.
- ✓If you don't have store-bought nihari masala, you can make your own by toasting and grinding a blend of spices like coriander seeds, cumin seeds, fennel seeds, black cardamom, green cardamom, cloves, cinnamon, and black peppercorns.
- ✓The flour slurry is crucial for achieving the characteristic thick consistency of nihari.
🔄 Variations
- Nihari can also be made with chicken or even vegetarian options using mixed vegetables and paneer, though the cooking time will be significantly reduced.
- Some recipes call for adding a tablespoon of yogurt to the meat before slow-cooking for added tenderness.