Low Sodium Nihari
Discover the bold flavors of traditional South Asian cuisine with a healthier twist in this *Low Sodium Nihari* recipe. Perfect for those seeking to reduce their sodium intake without compromising on taste, this slow-cooked beef stew showcases tender beef shanks simmered in an aromatic blend of spices like coriander, cumin, turmeric, and cardamom, along with warming whole spices such as cinnamon and star anise. Whole wheat flour is used to create a luscious, velvety gravy, making this dish both hearty and wholesome. The long cooking time ensures the flavors marry beautifully, resulting in a rich and satisfying meal. Garnished with fresh cilantro, julienned ginger, and a splash of citrus, this dish is best served with naan or steamed rice for a complete and comforting experience. Ideal for low-sodium diets, this recipe proves that you can enjoy authentic, complex flavors guilt-free.
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Recipe Information
Ingredients
- 2 pounds beef shank
- 2 medium, thinly sliced onion
- 2 tablespoons ginger-garlic paste
- 3 tablespoons whole wheat flour
- 8 cups water
- 4 tablespoons neutral oil (such as canola or vegetable)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground red chili powder
- 1 teaspoon ground black pepper
- 5 whole green cardamom pods
- 5 whole cloves
- 1 3-inch piece cinnamon stick
- 2 whole bay leaves
- 1 whole star anise
- 0.5 cup, chopped fresh cilantro
- 2 tablespoons, julienned fresh ginger
- 1 sliced for garnish lemon or lime
Instructions
Heat the oil in a large heavy-bottom pot over medium heat. Add the sliced onions and sauté until golden brown.
Add the ginger-garlic paste to the onions and sauté for another 2 minutes until fragrant.
Add the beef shank pieces and sear them for about 5 minutes on each side until browned.
Stir in the ground coriander, cumin, turmeric, red chili powder, and black pepper until the meat is well-coated with spices.
Tie the cardamom pods, cloves, cinnamon stick, bay leaves, and star anise in a small piece of cheesecloth to create a bouquet garni, and add to the pot.
Pour in the water, cover the pot, and reduce the heat to low. Simmer the stew for 3 to 3.5 hours until the meat is tender and the flavors are well developed.
In a small bowl, mix the whole wheat flour with enough water to create a smooth paste. Stir this paste into the pot to thicken the gravy. Cook for an additional 30 minutes, stirring occasionally.
Once the meat is tender and the gravy has thickened, remove the bouquet garni from the pot.
Garnish with chopped cilantro leaves, julienned ginger, and lemon or lime slices before serving.
Serve hot with naan or rice.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 16.7 g | ||
| Protein | 290.6 g | 581% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 684 mg | 53% | |
| Iron | 50.8 mg | 282% | |
| Potassium | 5194 mg | 111% | |
*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.
