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Authentic Slow-Cooked Beef Nihari Recipe

Authentic Slow-Cooked Beef Nihari

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6

Ingredients
  

  • 2 lbs Beef shanks Bone-in or boneless
  • 1/2 cup Ghee Or cooking oil
  • 1 large Onion Thinly sliced
  • 2 tbsp Ginger garlic paste
  • 3 tbsp Nihari masala powder Store-bought or homemade
  • 1 tbsp Kashmiri red chili powder
  • 1/2 cup Whole wheat flour Atta
  • 6 cups Water Divided
  • 1/4 cup Cilantro Chopped, for garnish
  • 2 tbsp Ginger Julienned, for garnish
  • 2 whole Green chilies Sliced, for garnish
  • 1 whole Lemon Cut into wedges
  • 4 pieces Naan bread For serving

Instructions
 

  • Heat ghee in a large heavy-bottomed pot or Dutch oven over medium heat.
  • Add the thinly sliced onions and fry until they turn dark golden brown, about 15 minutes.
  • Stir in the ginger garlic paste and cook for one minute until fragrant.
  • Add the beef shanks and sauté for 5 to 7 minutes until the meat is browned on all sides.
  • Stir in the Nihari masala powder and Kashmiri red chili powder. Cook for an additional 2 minutes, adding a splash of water to prevent burning.
  • Pour in 5 cups of water and bring the stew to a boil. Reduce the heat to low, cover tightly, and simmer for 4 to 6 hours, or until the beef is incredibly tender.
  • In a small bowl, whisk the whole wheat flour with 1 cup of cold water to create a smooth, lump-free slurry.
  • Gradually pour the flour slurry into the simmering stew while stirring continuously to prevent lumps from forming.
  • Simmer the stew on low heat for another 15 to 20 minutes until the gravy thickens and the oil naturally rises to the top.
  • Garnish with julienned ginger, fresh cilantro, sliced green chilies, and a squeeze of fresh lemon wedges.
  • Serve hot with warm naan bread.