Low Fat Beef Nihari
Discover a lighter twist on a traditional favorite with this Low Fat Beef Nihari recipe—an aromatic South Asian stew brimming with bold spices and comforting flavors. Made with tender cubes of lean beef shank and a harmony of whole spices like star anise, cinnamon, and cardamom, this dish delivers rich authenticity while cutting back on excess fat. The use of olive oil and whole wheat flour ensures a healthier base without compromising its signature velvety texture. Slow-cooked to perfection, this hearty recipe creates melt-in-your-mouth beef infused with layers of spice, complemented by fresh cilantro, julienned ginger, and a squeeze of lemon for a bright finish. Perfect for dinner gatherings or a cozy weeknight meal, this low-fat nihari pairs beautifully with naan, roti, or rice. Enjoy indulgence without the guilt!
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Recipe Information
Ingredients
- 500 grams lean beef shank, cut into cubes
- 1 tablespoon olive oil
- 1 large onion, finely sliced
- 2 tablespoons whole wheat flour
- 2 tablespoons ginger-garlic paste
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 3 whole cloves
- 5 whole black peppercorns
- 1 1-inch piece cinnamon stick
- 1 large bay leaf
- 1 star anise
- 3 cardamom pods
- 6 cups water
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh ginger, julienned
- 2 lemon wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and cook for an additional 2 minutes until fragrant.
Add the whole wheat flour, stirring continuously to form a paste-like consistency. Cook for 2 minutes while stirring to avoid any lumps.
Add the beef cubes and cook until they are browned on all sides, about 8-10 minutes.
Mix in salt, red chili powder, turmeric powder, and coriander powder.
Add the whole spices: cloves, black peppercorns, cinnamon stick, bay leaf, star anise, and cardamom pods. Stir well to coat the beef.
Pour in the water and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for approximately 2.5 to 3 hours, or until the beef is tender and the flavors have melded together.
Stir occasionally and check the consistency of the gravy. If it becomes too thick, add more water as needed.
Once the beef is tender, adjust the seasoning with additional salt and red chili powder if required.
Garnish with chopped cilantro and julienned ginger just before serving.
Serve hot with lemon wedges on the side for squeezing over the Nihari.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2760 mg | 120% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 8.3 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2620 mg | 56% | |
*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.
