Whole30 Nihari
Experience the bold, authentic flavors of "Whole30 Nihari," a paleo-friendly twist on the traditional Pakistani slow-cooked stew. This hearty dish pairs tender, fall-apart beef shanks with a rich, aromatic gravy infused with caramelized onions, garlic, ginger, and a homemade Nihari spice blend—all brought together with the decadence of ghee. Coconut aminos and coconut flour replace conventional ingredients, ensuring this recipe stays Whole30-compliant without sacrificing depth of flavor. Simmered in water or nourishing bone broth for hours, the result is a deeply flavorful and satisfying meal. Garnish with fresh cilantro, spicy green chilies, and bright lemon slices for a vibrant finish, and enjoy a wholesome, gluten-free meal your family will love. Perfect for those seeking healthy, nutrient-packed comfort food!
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Recipe Information
Ingredients
- 2 pounds beef shanks, cut into pieces
- 1 cup ghee
- 2 medium onions, thinly sliced
- 6 cloves garlic, minced
- 2 tablespoons ginger, minced
- 3 tablespoons Nihari spice mix (see note below)
- 2 tablespoons coconut aminos
- 4 cups water or bone broth
- 2 teaspoons salt
- 1 tablespoon coconut flour
- 0.25 cup fresh cilantro, chopped
- 2 pieces green chilies, sliced
- 1 whole lemon slices
Instructions
In a large heavy-bottomed pot, heat the ghee over medium heat.
Add the sliced onions and sauté until they are soft and caramelized, about 10 to 15 minutes.
Stir in the minced garlic and ginger, and sauté for an additional 2 minutes until aromatic.
Add the nihari spice mix and coconut aminos, stirring for 1 minute to mix the spices well with the aromatics.
Introduce the beef shanks to the pot, searing them on each side until well browned, about 6 to 8 minutes.
Pour in the water or bone broth, ensuring the beef is fully submerged. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer slowly for about 3 to 4 hours until the meat becomes tender and easily falls off the bone.
Remove a few tablespoons of the broth and let it cool slightly, then mix in the coconut flour to form a smooth paste.
Stir the paste back into the pot to thicken the nihari, and let it cook for another 15 minutes.
Season with salt to taste, and adjust the consistency of the sauce as needed with additional water or broth.
Garnish the nihari with chopped cilantro, sliced green chilies, and serve with lemon slices on the side.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.9 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 998 mg | 21% | |
*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.
