Pakistani · Beef

Beef Nihari

Name: Beef Nihari
Cuisine: Pakistani
Ingredients: 900 g Boneless beef shank; 60 g Ghee; 200 g Onion; 5 cloves Garlic; 40 g Fresh ginger; 5 g Ground fennel; 4 g Ground cumin; 5 g Ground coriander; 4 g Chilli powder; 2 g Ground turmeric; 4 g Garam masala; 9 g Salt; 35 g Wholemeal wheat flour; 1.5 litres Water; 20 g Fresh coriander; 40 ml Lemon juice; 4 breads, 400 g total Prepared naan

Servings

Ingredients

Boneless beef shank900 g
Ghee60 g
Onion200 g
Garlic5 cloves
Fresh ginger40 g
Ground fennel5 g
Ground cumin4 g
Ground coriander5 g
Chilli powder4 g
Ground turmeric2 g
Garam masala4 g
Salt9 g
Wholemeal wheat flour35 g
Water1 ½ litres
Fresh coriander20 g
Lemon juice40 ml
Prepared naan4 breads, 400 g total

Original recipe serves about 4.

Method

1
Heat the ghee in a heavy pot and cook the sliced onion for 12 minutes until golden. Add the minced garlic and half the ginger, grated, and cook for 1 minute. Add the beef shank pieces and brown for 8 minutes.
2
Stir in the fennel, cumin, coriander, chilli powder, turmeric, garam masala and salt. Add 1.4 litres water, bring to a simmer, cover and cook very gently for 3–4 hours until the beef is exceptionally tender.
3
Whisk the flour with the remaining 100 ml water until smooth. Stir a ladle of hot broth into it, then pour it into the stew while stirring. Simmer uncovered for 15–20 minutes until lightly thickened.
4
Cut the remaining ginger into fine matchsticks. Divide the nihari among four bowls and finish with the ginger, chopped coriander and lemon juice. Serve with warmed naan.

Recipe source: TheMealDB