PakistaniBeef Nihari
Beef shank slow-cooked in a spiced gravy thickened with toasted flour. A weekend project that mostly cooks itself.
Ingredient guide
Beef
Nihari, qeema, kabab, burgers and stir-fries. Tough, collagen-rich cuts want hours; tender cuts want a very hot pan and a short time.
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Cooking tips
- Shank and shin for nihari and slow curries; sirloin for bulgogi and stir-fries.
- Slice against the grain for tender strips.
- Pat dry and don’t crowd the pan when searing.
Substitutions
- Mutton or lamb for beef in curries
- Chicken mince for beef mince, cooked through fully
Storage
Raw steaks and cuts keep 3–5 days refrigerated; mince 1–2 days. Freeze up to 6 months.
Preparation
Freeze for 30 minutes before slicing thinly. Trim silver skin from curry cuts; leave some fat for flavour.