Paleo Nihari
Experience the rich and aromatic flavors of **Paleo Nihari**, a wholesome and satisfying twist on the traditional South Asian slow-cooked stew. Made with tender chunks of beef shank simmered to perfection in a fragrant blend of spices like cinnamon, cardamom, and cumin, this recipe is completely grain-free and dairy-free, making it ideal for those following a paleo lifestyle. Coconut oil and almond flour lend a subtle sweetness and velvety texture, while fresh cilantro and a squeeze of lemon add brightness to every spoonful. Perfect for hearty family dinners or meal prepping, this warming dish is an irresistible combination of tradition and nutrition. Indulge in the deep, layered flavors of this paleo-friendly nihari and let it transport you to the bustling kitchens of South Asia, all while staying true to your health-conscious goals.
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Recipe Information
Ingredients
- 2 pounds beef shank
- 2 tablespoons coconut oil
- 2 large onions
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 cinnamon stick
- 2 bay leaves
- 5 cloves
- 3 black cardamom pods
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons salt
- 6 cups water
- 2 tablespoons almond flour
- 2 tablespoons fresh cilantro
- 1 whole lemon wedges
Instructions
Heat coconut oil in a large, heavy-bottomed pot over medium heat.
Thinly slice onions and add them to the pot, cooking until they become soft and golden brown.
Add ginger paste and garlic paste to the onions, stirring frequently for about 2 minutes until the raw aroma disappears.
Add the beef shank pieces and sear until browned on all sides, about 5 to 7 minutes.
Incorporate the cinnamon stick, bay leaves, cloves, and black cardamom pods. Stir for another 2 minutes to release the spices' aroma.
Add ground coriander, ground cumin, turmeric powder, red chili powder, and salt. Stir well to coat the beef pieces with the spices.
Pour in the water, ensuring the beef is fully submerged. Bring to a boil, then reduce the heat to a low simmer.
Cover the pot with a lid and let it simmer gently for 4 hours, occasionally checking and stirring.
Mix almond flour with a small amount of water to create a slurry, ensuring there are no lumps. Gradually add this to the pot, stirring continuously to thicken the stew slightly.
Simmer for an additional 10 minutes to blend the flavors.
Garnish with freshly chopped cilantro and serve hot with lemon wedges on the side for squeezing over the dish before eating.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 7298 mg | 317% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 25.3 g | ||
| Protein | 295.1 g | 590% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 770 mg | 59% | |
| Iron | 51.8 mg | 288% | |
| Potassium | 5821 mg | 124% | |
*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.
