Nihari is a slow-cooked stew of beef or lamb shank in a silky, spiced gravy. Born in old Delhi and beloved in Karachi and Lahore, it was traditionally cooked overnight and eaten for breakfast. At home, a few hours on a low flame give the same tender, rich result.
Prep: 15 minutes · Cook: 3 to 4 hours (or 1 hour in a pressure cooker) · Serves: 6
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Ingredients
- 2 1/2 lb beef shank (with bone and marrow if possible), in large pieces
- 1 packet Malka Delhi Nihari Masala
- 2 tbsp ginger garlic paste
- 2/3 cup oil or ghee
- 8 cups water
- 1/2 cup atta (whole wheat flour) mixed with 1 cup water until smooth
- To garnish: fresh ginger in thin strips, sliced green chilies, cilantro, lemon wedges and fried onion
Method
- Heat the oil in a large heavy pot. Add the beef and ginger garlic paste and fry on medium-high for 8 to 10 minutes, until the meat is browned.
- Stir in the nihari masala and fry for 1 minute. Add the water and bring to a boil.
- Cover and simmer on the lowest heat for 3 to 4 hours, until the meat is very tender and nearly falling off the bone. (Pressure cooker: about 1 hour at pressure.)
- Slowly pour in the flour slurry while stirring constantly. Simmer for 20 to 30 minutes more, stirring now and then, until the gravy is thick and glossy. Add hot water if it gets too thick.
- Let it rest for 5 minutes; the oil will rise to the top. Serve in bowls with the oil spooned over, topped with ginger, green chilies, cilantro, fried onion and a squeeze of lemon. Eat with naan.
Tips
- Shank is the classic cut because the collagen makes the gravy silky. Beef or lamb shoulder also works.
- Toast the flour in a dry pan until lightly golden before mixing the slurry for a nuttier flavor.
- Nihari tastes even better the next day. Reheat gently with a splash of water.
FAQ
Why is my nihari gravy lumpy?
The flour went in too fast. Whisk the slurry until smooth and pour it in a thin stream while stirring.
Can I make nihari in a slow cooker?
Yes. Brown the meat with the spices first, then cook on low for 8 hours. Thicken with the slurry on the stove at the end.
Is nihari very spicy?
It is warm and rich. Use 3/4 of the packet for a milder pot and let people add green chilies at the table.