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| Beef Nihari @ The Dish Diary |
Nihari is a popular Pakistani and Indian slow-cooked meat stew. It is typically made with beef or lamb shank, cooked in a flavorful broth of spices and herbs, including ginger, garlic, chili powder, coriander, cumin, and cardamom. The meat is cooked on low heat for several hours until it becomes tender and falls off the bone.
The dish is traditionally served
with naan bread, garnished with fresh ginger, cilantro, and chopped green
chilies. Some variations of nihari also include bone marrow, which adds richness
and depth of flavor to the dish. It is considered a hearty and comforting meal
and is often served during special occasions or religious festivals.
Here's a recipe for beef nihari:
Ingredients:
2 lbs beef shank (cut into small pieces)
2 cups water
1 cup beef bone marrow (optional)
1/2 cup ghee or oil
1 onion (finely sliced)
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp red chili powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
2 tbsp flour
Chopped cilantro and ginger, sliced green chilies, and lemon
wedges (for garnish)
Naan bread (for serving)
Instructions:
1.
In a large pot, add the beef
shank pieces, water, and beef bone marrow (if using). Bring to a boil, then
reduce heat to low and let it simmer for about 2-3 hours or until the meat is
tender and falls off the bone.
2.
In a separate pan, heat ghee or
oil over medium heat. Add the sliced onion and sauté until it becomes soft and
golden brown.
3.
Add the ginger paste and garlic
paste to the pan and sauté for a few minutes until the raw smell disappears.
4.
Add red chili powder, coriander
powder, cumin powder, turmeric powder, garam masala powder, and salt to the
pan. Stir well and cook for a minute or two.
5.
Add the flour to the pan and
cook for another minute or until the flour is well mixed in with the spice
mixture.
6.
Add the spice mixture to the pot
with the beef shank and stir well. Cook for another 20-30 minutes or until the
gravy thickens and the beef absorbs the flavors of the spices.
7.
Serve the beef nihari hot with
naan bread, garnished with chopped cilantro and ginger, sliced green chilies,
and lemon wedges.
