Low Sodium Beef Nihari
Indulge in the rich flavors of traditional Pakistani cuisine with this Low Sodium Beef Nihari—a hearty, slow-cooked stew made healthier by reducing the sodium content without compromising its bold taste. Tender beef shanks simmered for hours in a fragrant blend of ground spices, fresh ginger, garlic, and homemade low-sodium beef stock create a dish that’s both comforting and aromatic. Whole wheat flour adds a velvety thickness to the gravy, while a touch of plain yogurt lends creaminess and depth. Garnished with vibrant cilantro, spicy green chilies, and fresh julienned ginger, this dish is perfect for serving alongside warm naan or steamed rice. Ideal for those seeking a flavorful yet heart-conscious option, this nihari recipe delivers authentic taste that’s lighter on salt but full of soul.
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Recipe Information
Ingredients
- 2 pounds beef shank
- 3 tablespoons vegetable oil
- 2 large onion, finely sliced
- 2 tablespoons fresh ginger, grated
- 5 large garlic cloves, minced
- 2 tablespoons whole wheat flour
- 8 cups water
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 0.5 teaspoon cayenne pepper
- 1 teaspoon turmeric powder
- 0.5 cup plain yogurt
- 4 cups low-sodium beef stock
- 3 medium green chilies, slit
- 0.5 cup fresh cilantro, chopped
- 1 for garnish lemon wedges
- 2 tablespoons fresh ginger, julienned
- 1 teaspoon salt substitute (optional)
Instructions
Heat vegetable oil in a large, heavy-bottomed pot over medium heat.
Add sliced onions and sauté until golden brown, about 10-12 minutes.
Stir in grated ginger and minced garlic, cooking for another 2-3 minutes until fragrant.
Add whole wheat flour and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Slowly whisk in water to create a smooth mixture free of lumps.
Add beef shank pieces to the pot, stirring to coat them with the spice and onion mixture.
Mix in ground coriander, ground cumin, cayenne pepper, and turmeric powder.
Incorporate plain yogurt, stirring continuously to prevent curdling.
Pour in the low-sodium beef stock and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and let it cook for about 3-4 hours until the beef is tender and the gravy has thickened, stirring occasionally.
In the last 30 minutes of cooking, add slit green chilies.
Taste the nihari and add salt substitute if desired.
Once cooked, remove from heat, and garnish with julienned ginger and chopped cilantro.
Serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 25.4 g | ||
| Protein | 304.2 g | 608% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 850 mg | 65% | |
| Iron | 48.2 mg | 268% | |
| Potassium | 9300 mg | 198% | |
*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.
