Nihari Slow-Cooked Beef Stew

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This iconic Pakistani slow-cooked beef stew is simmered for hours with a deeply aromatic blend of whole spices until the meat is fall-apart tender and the broth turns silky and rich. Traditionally enjoyed for breakfast with warm naan, sliced onions, and a squeeze of fresh lime, Nihari is the ultimate comfort dish of the subcontinent.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 5 gSugar
• 52 gProtein
• 1180 mgSodium
• 980 mgPotassium
• 130 mgCalcium
• 9 mgIron
• 8 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the whole-spice blend

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 2 tsp black peppercorns
• 4 green cardamom pods
• 1 black cardamom pod
• 1 cinnamon stick (2-inch)
• 4 whole cloves
• 1 tsp fenugreek seeds

For the stew

• 3 lbs beef shank with bone, cut into 2-inch pieces
• 1/4 cup ghee (or neutral oil)
• 2 large yellow onions, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup all-purpose flour
• 2 tbsp store-bought Nihari masala
• 8 cups water or low-sodium beef stock

For finishing and garnish

• 1 tbsp kosher salt, plus more to taste
• 2 tbsp fresh lime juice
• 1/2 cup store-bought crispy fried onions
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh ginger, cut into fine julienne
• 2 green chilies, thinly sliced

Directions

1. Toast the whole spices in a dry skillet over medium heat for 2 to 3 minutes until fragrant, swirling frequently; cool completely and grind to a fine powder in a spice grinder.
2. Pat the beef shank pieces very dry with paper towels. Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef in batches until deeply browned on all sides, about 2 to 3 minutes per batch; transfer to a plate.
3. Reduce heat to medium, add the sliced onions to the same pot, and cook slowly for 10 to 12 minutes until deeply golden brown. Stir in the garlic and grated ginger and cook for 1 minute until fragrant.
4. Sprinkle in the flour, ground spice blend, and Nihari masala; stir constantly for 90 seconds to toast the flour and bloom the spices. Pour in 1 cup of stock and scrape up every brown bit from the bottom of the pot.
5. Return the beef and any accumulated juices to the pot, then add the remaining 7 cups of stock and the salt. Bring to a gentle boil, skim off any foam, then reduce the heat to the lowest possible setting. Cover and simmer undisturbed for 5 to 6 hours, or until the beef shreds easily with a fork and the broth has thickened to coat the back of a spoon.
6. Stir in the lime juice, taste, and adjust salt. For an extra-rich texture, use a whisk to vigorously beat the stew for 30 seconds, which helps release gelatin from the bones.
7. Ladle the stew into shallow bowls, top with crispy fried onions, cilantro, ginger julienne, and sliced green chilies. Serve immediately with warm naan, sliced raw onions, and extra lime wedges.

Cook’s Notes

• Bone-in beef shank is non-negotiable for authentic Nihari – the marrow and collagen break down during the long simmer to give the stew its signature silky, lip-sticking texture.
• Nihari tastes even better the next day. Make it a day ahead, refrigerate overnight, and gently reheat; the flavors meld and deepen beautifully.
• If the stew is thinner than you'd like after cooking, remove the lid for the final 30 minutes and mash a few pieces of beef against the side of the pot to help thicken the gravy.
• For a quicker weeknight version, pressure-cook on low for 60 to 75 minutes after the initial sear, though the classic stovetop method delivers the most complex flavor.
• Traditional Pakistani Nihari is served for breakfast, but it makes a showstopping dinner when paired with buttery paratha or toasted naan and a side of cool raita.

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