Entrée: Pakistan – نہاری ▶ Nihari (Slow-Cooked Beef Stew)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 4 hrs

Additional 15 min

Total 4 hrs 30 min

Ingredients

3.5–4.5 lb / 1.5–2 kg chuck roast, cut into large chunks
4 tbsp (60 ml) vegetable oil
3 large onions, thinly sliced
2 tbsp (30 ml) ginger-garlic paste
3–4 tbsp (45–60 ml) nihari masala (or a blend of fennel, cloves, cinnamon, cardamom, mace, nutmeg, coriander, cumin)
2 tsp (10 ml) red chili powder (adjust)
1 tbsp (15 ml) ground coriander
2 tbsp (15 g) wheat flour (atta) or chickpea flour for thickening
8 cups (1.9 L) water or beef stock (dairy-free)
Salt to taste
Fresh cilantro, julienned ginger, sliced green chilies, and lemon wedges for garnish

Instructions

1. Heat oil in a heavy pot and brown the chuck roast pieces on all sides; remove and set aside.
2. In the same pot, sauté sliced onions until deep golden brown; remove half for garnish.
3. Add ginger-garlic paste to the remaining onions and cook briefly, then stir in nihari masala, red chili powder, and ground coriander.
4. Return beef to the pot, add water or stock, and bring to a simmer; skimming any foam.
5. Cover and cook very gently for 4–6 hours on low heat (or pressure cook for 1–1.5 hours) until meat is falling apart and the flavors are melded.
6. Mix wheat or chickpea flour with a little cold water to make a slurry; stir into the stew to thicken and cook another 10–15 minutes.
7. Adjust salt and spice, serve hot topped with fried onions, cilantro, julienned ginger, sliced green chilies, and lemon wedges.