Nihari Pakistani Stew
Dive into the rich, aromatic world of traditional Pakistani cuisine with this Nihari Stew, a slow-cooked masterpiece brimming with bold flavors and melt-in-your-mouth tender meat. Featuring bone-in beef shank or lamb shank simmered for hours in a fragrant blend of Nihari spices, this dish boasts a luscious, silky broth thickened with a wheat flour slurry for the perfect consistency. The golden-brown sautéed onions, ginger-garlic paste, and ghee add depth, while garnishes of fresh cilantro, julienned ginger, and a squeeze of tangy lemon elevate every bite. Ideal for family dinners or special occasions, Nihari pairs beautifully with warm naan or paratha, offering an authentic culinary experience straight from the heart of Pakistan. With its rich history, comforting flavors, and irresistible aroma, this iconic stew promises to be a highlight of any mealtime spread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 kilograms Beef shank (bone-in) or lamb shank
- 0.25 cup Ghee or clarified butter
- 2 medium Onion (thinly sliced)
- 2 tablespoons Ginger-garlic paste
- 3 tablespoons Wheat flour
- 8 cups Water
- 3 tablespoons Nihari spice mix (store-bought or homemade)
- 2 teaspoons Salt
- 0.5 cup Fresh cilantro (chopped for garnish)
- 1 tablespoon Fresh ginger (julienned for garnish)
- 4 pieces Lemon wedges (for serving)
- 2 pieces Green chilies (sliced, optional)
Instructions
Heat ghee in a large, heavy-bottomed pot over medium heat.
Add the sliced onions and sauté until golden brown, about 10-12 minutes.
Stir in the ginger-garlic paste and cook for 2 minutes until fragrant.
Add the beef or lamb shank pieces to the pot and cook for 8-10 minutes, stirring occasionally, until lightly seared.
Mix in the Nihari spice mix and salt, ensuring the meat is coated evenly with the spices.
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 4-5 hours, stirring occasionally to prevent sticking. Slow cooking is key to tender meat and flavorful broth.
In a small bowl, mix the wheat flour with 0.5 cups of water to create a smooth slurry, ensuring no lumps remain.
Once the meat is tender and falling off the bone, slowly drizzle the flour slurry into the pot while stirring to thicken the stew. Continue to cook for another 20 minutes to achieve a silky, rich consistency.
Taste and adjust salt or spice levels as needed.
Serve hot, garnished with fresh cilantro, julienned ginger, and green chilies (if desired). Pair with naan or paratha and lemon wedges on the side.
Nutrition Facts
Calories |
4001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.0 g | 310% | |
| Saturated Fat | 112.2 g | 561% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1352 mg | 450% | |
| Sodium | 6268 mg | 273% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 15.5 g | ||
| Protein | 370.6 g | 741% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 5220 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.
