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Pakistani Beef Stew (Nihari)

Tender beef in flavorful thick broth with lots of spices and onions
Prep Time 30 mins
Cook Time 5 hrs
Total Time 5 hrs 30 mins
Course Main Course, Soup
Servings 4 servings

Equipment

  • 1 spice grinder or mortar and pestle

Ingredients
  

For the nihari masala:

  • 1 tsp Kashmiri chili
  • 1 cardamom pod (just the seeds from inside) or 1/4 tsp ground cardamom
  • 1/8 tsp mace or nutmeg
  • 1 3/4 inch peepli
  • 1/4 tsp fennel seeds
  • 1/4 tsp garam masala
  • 1/4 tsp ginger powder
  • 1/4 tsp onion powder
  • 1/8 tsp caraway seeds
  • 1/8 tsp nigella seeds
  • pinch sugar

For the stew:

  • 1 star anise
  • 1 1 inch piece cinnamon stick or 1/8 tsp cinnamon
  • 2 bay leaves
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/2 tsp paprika
  • 1/2 tsp corriander
  • 1/2 tsp cumin
  • 1/4 tsp tumeric
  • 1/2 tsp Kashmiri chili powder
  • 1/2 tsp garlic powder
  • ground black pepper and salt
  • all of the nihari masala you made
  • 1/3 cup canola oil
  • 1 large onion sliced
  • 5 cloves garlic chopped
  • 2 inch piece fresh ginger chopped
  • 8 cups water appox
  • 2 lbs beef shank, chuck, or stew meat cut into bite sized pieces
  • 1/4 cup atta flour

To serve:

  • garam masala
  • crispy fried onions
  • julienned ginger
  • lemon wedges
  • chopped cilantro
  • chopped jalapeno or other hot chile
  • naan or other bread optional
  • rice optional

Instructions
 

To make the nihari masala:

  • Place all ingredients in spice grinder or mortar and pestle and grind into powder.

To make the stew:

  • Heat oven to 300. In a large oven safe dutch oven, heat 1/3 cup of oil Add the onions and whole spices over med high heat and cook, stirring occasionally until onions are browned. About 10 minutes.
  • Add the cut up beef and cook until it browned on all sides. Then add the ginger/garlic and ground spices and cook for a few minutes.
  • Add the water and bring to a boil. Reduce to simmer and cover and either lower heat to low, or move to the oven.
  • Cook for 3-4 hours until the meat is falling apart tender when pushed on with a spoon.
  • Take 1 cup of liquid out. Put the atta in a heat safe bowl. Slowly whisk the liquid into atta to form a slurry. Slowly add this slurry to the stew while whisking to prevent lumps. If the stew is too thick you can add some more water. Return to the heat and cook another 30-45 min while you cook the rice and naan.
  • Serve with all the garnishes at the table so everyone can top their stew.
Keyword Beef, Main Dish, Soup