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Recipe

Beef Nihari

4 h 30 min · Serves 6 · Pakistani

Why make it

Beef shank slow-cooked in a spiced gravy thickened with toasted flour. A weekend project that mostly cooks itself.

Serves 6

You’ll need

  • 1.2 kg beef shank (nalli) or shin, in large pieces
  • ½ cup ghee or oil
  • 1 large onion, sliced
  • 2 tbsp ginger-garlic paste
  • 3 tbsp nihari masala
  • 1½ tsp salt
  • 8 cups water
  • ⅓ cup whole-wheat flour (atta)

+ 4 more in the full recipe
1

Step 1 of 6

Fry the onion in ghee until golden, then lift out and keep for garnish.
2

Step 2 of 6

Add beef and ginger-garlic paste; sear on high.
3

Step 3 of 6

Add nihari masala, salt and 8 cups water. Cover and simmer on the lowest heat until the meat is fork-tender.
4

Step 4 of 6

Dry-toast the flour in a pan until light brown, cool, then whisk with 1 cup water until smooth.
5

Step 5 of 6

Stir the slurry into the pot and simmer, stirring, until the gravy thickens and turns glossy.

The last step is in the full recipe.

Cook’s tip

Skim the fat that rises during step 3 and spoon it back over each bowl as tari.

Ready to cook?

Beef Nihari

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 Get the full recipe