Entree: Pakistan – Coastal Pakistan – کراچی نہاری ➤ Karachi Nihari (Slow-braised spiced beef stew traditionally eaten with flatbread)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 10 min

Total 4 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef shank or beef short ribs, cut into large pieces, with bone and marrow
- 8 cups (1.9 L) water, plus more as needed
- 1/2 cup (120 ml) ghee or neutral oil
- 2 medium onions, thinly sliced, approx. 10 oz (300 g)
- 3 tbsp (45 g) ginger-garlic paste
- 2 tsp (10 g) salt, adjust to taste
- 1 tbsp (7 g) Kashmiri red chili powder or mild red chili powder
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) garam masala
- 3 tbsp (24 g) atta (whole wheat flour) or all-purpose flour, roasted in ghee for thickening
- Whole spice mix to toast and grind:
  - 2 tbsp (14 g) coriander seeds
  - 1 tbsp (6 g) cumin seeds
  - 2 tsp (4 g) fennel seeds
  - 1 tsp (2 g) black peppercorns
  - 6 cloves (approx. 3 g)
  - 2 green cardamom pods (approx. 2 g)
  - 1 small stick cinnamon (approx. 3 g)
- 2 tbsp (30 ml) lemon juice, or to taste
- Garnish: 1/2 cup (15 g) fresh cilantro leaves, chopped; 3–4 green chilies, slit; 1 small piece ginger, julienned; lemon wedges

Instructions

1. Dry-toast the whole spice mix (coriander, cumin, fennel, peppercorns, cloves, cardamom, cinnamon) in a small skillet over medium heat until fragrant, about 2–3 minutes. Grind to a fine powder in a spice grinder and set aside.
2. In a large heavy pot, heat 1/2 cup (120 ml) ghee or oil over medium heat. Add the sliced onions and sauté until deep golden brown, about 12–15 minutes, stirring regularly to avoid burning. Remove half the fried onions to use as garnish.
3. Add 3 tbsp (45 g) ginger-garlic paste to the remaining onions in the pot and cook 2–3 minutes until raw aroma dissipates. Stir in 1 tbsp (7 g) chili powder, 1 tsp (3 g) turmeric, 1 tsp (2 g) garam masala, and the freshly ground whole-spice powder; cook briefly to bloom the spices.
4. Increase heat to medium-high. Add the 3 lb (1.36 kg) beef shank pieces and brown on all sides for 6–8 minutes to develop color. Pour in 8 cups (1.9 L) water to cover the meat, bring to a simmer, then reduce heat to the lowest setting, cover partly, and cook gently until meat is falling off the bone and marrow is soft, about 3–4 hours. Alternatively, cook in a pressure cooker for 1–1.5 hours on medium after sealing.
5. Once the meat is tender, remove a cup of the cooking liquid and whisk it with the 3 tbsp (24 g) roasted atta (flour) until smooth. Stir this slurry back into the pot and simmer uncovered for 10–15 minutes, stirring, until the gravy is thickened to a silky stew. Adjust thickness with additional hot water if needed.
6. Return the meat to the gravy (if removed), add 2 tbsp (30 ml) lemon juice and 2 tsp (10 g) salt (adjust to taste). Simmer 5 more minutes to marry flavors. Finish with fresh cilantro, slit green chilies, julienned ginger, and the reserved fried onions as garnish.
7. Serve hot with naan, sheermal, or steamed rice. Nihari is traditionally accompanied by extra lemon wedges and chopped cilantro for squeezing and scattering at the table.