Dairy-Free Nihari
Dive into the rich, aromatic world of **Dairy-Free Nihari**, a hearty South Asian stew that’s slow-cooked to perfection without any dairy-based ingredients. This exquisite recipe showcases tender beef shank simmered for hours with a medley of bold spices like fennel seeds, nigella seeds, and cinnamon, enveloping your kitchen in a tantalizing fragrance. A silky wheat flour slurry gives the stew its signature velvety texture, while crispy fried onions, fresh cilantro, and a zing of lemon juice create an irresistible garnish. Perfect for those seeking a traditional nihari experience with a dairy-free twist, this dish pairs beautifully with warm naan or steamed rice, making it an ideal choice for comforting family dinners or festive gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kilogram beef shank
- 2 large onion
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 0.5 cup cooking oil
- 3 tablespoons wheat flour
- 10 cups water
- 1 teaspoon salt
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 tablespoon fennel seeds
- 1 teaspoon nigella seeds
- 1 whole star anise
- 5 pods green cardamom pods
- 5 cloves
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 cinnamon stick
- 0.5 cup fresh cilantro
- 2 lemon
Instructions
Thinly slice the onions and set aside.
In a heavy-bottom pot, heat the oil over medium heat and fry the onions until golden brown. Remove half the onions and set aside for garnish.
To the pot, add ginger and garlic paste, stirring briefly until fragrant.
Add beef shank pieces and sear until browned on all sides.
Mix in salt, red chili powder, turmeric powder, coriander powder along with fennel seeds, nigella seeds, and stir to coat the meat with spices.
Add 8 cups of water, bring to a boil then reduce heat to low, cover and simmer for at least 3 hours or until the meat is tender.
In a small pan, lightly roast wheat flour until golden. Gradually add 2 cups of water to the roasted flour, whisk continuously to make a smooth slurry.
Strain the slurry through a sieve into the stew, stirring continuously to prevent lumps.
In a small cloth or tea infuser, add star anise, cardamom pods, cloves, black peppercorns, bay leaves, and cinnamon, tie it up, and add to the stew.
Simmer the stew for another 30 minutes, adjusting the consistency if needed by adding more water.
Once thickened, remove from heat and discard the spice bag.
Garnish the Nihari with reserved crispy onions, chopped cilantro, and squeeze fresh lemon juice over before serving.
Nutrition Facts
Calories |
3298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 824 mg | 274% | |
| Sodium | 5044 mg | 219% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 22.6 g | ||
| Protein | 326.9 g | 654% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 894 mg | 69% | |
| Iron | 55.7 mg | 309% | |
| Potassium | 6322 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
