Keto Nihari
Experience the rich, aromatic flavors of traditional Nihari in a healthy, low-carb twist with this Keto Nihari recipe. Perfect for keto enthusiasts craving authentic Pakistani cuisine, this dish features tender beef shank slow-cooked in a velvety, spice-infused broth made flavorful with ghee, bone broth, and a mix of warming whole and ground spices. Almond flour replaces traditional wheat flour for a thick and luxurious texture, while lemon juice and fresh coriander brighten every bowl. This keto-friendly Nihari is a delicious way to enjoy hearty comfort food without breaking your diet. Serve it steaming hot, garnished with green chilies, for a soul-soothing meal that’s as nourishing as it is indulgent.
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Recipe Information
Ingredients
- 2 pounds beef shank
- 0.5 cups ghee
- 1 medium, finely sliced onion
- 2 tablespoons ginger-garlic paste
- 5 cups bone broth
- 2 tablespoons almond flour
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 tablespoon whole spices (cinnamon stick, bay leaves, cloves, cardamom pods)
- 2 tablespoons lemon juice
- 0.25 cup, chopped fresh coriander leaves
- 2 slit green chilies
Instructions
In a large pot, heat ghee over medium heat. Add the whole spices including cinnamon stick, bay leaves, cloves, and cardamom pods. Sauté for 1-2 minutes until fragrant.
Add the sliced onion and cook until golden brown, stirring occasionally to avoid burning.
Mix in the ginger-garlic paste and cook for another 2-3 minutes until the raw smell disappears.
Add beef shank pieces and cook on high flame for about 10 minutes, turning occasionally, until they start browning.
In a separate bowl, combine almond flour, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix these dry spices well.
Add the spice mixture to the pot, stirring to coat the beef evenly. Cook for 5 minutes to let the spices blend thoroughly.
Pour in the bone broth, ensuring the beef is fully submerged. Bring to a boil, reduce heat, and cover the pot to let it simmer on low heat for about 2 to 2.5 hours, or until the meat is tender and falling off the bone.
Check occasionally to ensure there is enough liquid, if necessary, add more broth or water.
Once cooked, add lemon juice and adjust seasoning with more salt if needed.
Garnish with fresh coriander leaves and green chilies before serving hot.
Nutrition Facts
Calories |
2993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.1 g | 213% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 11.6 g | ||
| Protein | 329.0 g | 658% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 47.7 mg | 265% | |
| Potassium | 6316 mg | 134% | |
*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.
