Main CourseDinner

Nihari

Name: Nihari
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 6 racions
Cuisine: pakistani, south_asian
Ingredients: 1.000 g beef shank cut into large pieces; 0,5 tassa ghee; 1 u yellow onion sliced; 2 cs ginger garlic paste; 4 cs nihari masala; 1,5 ct salt; 8 tassa water; 0,25 tassa whole wheat flour; 0,5 tassa water; 2 cs fresh ginger julienned; 2 u green chile sliced; 0,25 tassa fresh cilantro chopped; 1 u lime cut into wedges

Nihari is a slow-cooked stew featuring tender beef or lamb and a rich, aromatic gravy. This recipe delivers a deeply flavorful and comforting dish perfect for a special meal, traditionally enjoyed with naan or rice. Its complex spice profile develops beautifully over a long simmering time.

Una recepta original de Forkin

Temps total: 4 h 25 min
Racions: 6
Dificultat: Difícil
Per ració: 629 kcal

Informació sobre al·lèrgens: pot contenir gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1.000 gbeef shank, cut into large pieces
0,5 tassaghee
1 uyellow onion, sliced
2 csginger garlic paste
4 csnihari masala
1,5 ctsalt
8 tassawater
0,25 tassawhole wheat flour

flour slurry

0,5 tassawater

garnish

2 csfresh ginger, julienned
2 ugreen chile, sliced
0,25 tassafresh cilantro, chopped
1 ulime, cut into wedges

Estris

large pot · dutch oven · cutting board · knife · whisk

Elaboració

Pas a pas

1
Heat the ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Uns 2 min
2
Add the sliced yellow onion and sauté until golden brown, about 8-10 minutes.
Uns 9 min
3
Stir in the ginger garlic paste and cook for 1 minute until fragrant.
Uns 1 min
4
Add the beef shank pieces, nihari masala, and salt. Sear the meat on all sides for about 5-7 minutes.
Uns 6 min
5
Pour in the water, bring the mixture to a boil, then reduce the heat to low.
Uns 5 min
6
Cover the pot and simmer for 3-4 hours, or until the beef is extremely tender and falls apart easily. Stir occasionally to prevent sticking.
Uns 3 h 30 min
Nota de cuina: If using a pressure cooker, cook for 45-60 minutes on high pressure.
7
While the nihari simmers, prepare the flour slurry: whisk together the whole wheat flour and the flour slurry water in a small bowl until smooth and lump-free.
Uns 2 min
Nota de cuina: Ensure there are no lumps to avoid a grainy gravy.
8
Once the beef is tender, gradually add the flour slurry to the nihari, stirring constantly to avoid lumps. Continue to cook for another 15-20 minutes, or until the gravy has thickened to your desired consistency.
Uns 20 min
Nota de cuina: The gravy should be thick enough to coat the back of a spoon.
9
Taste and adjust seasoning if needed.
Uns 1 min
10
Ladle the nihari into serving bowls and garnish with julienned fresh ginger, sliced green chiles, chopped fresh cilantro, and lime wedges.
Uns 3 min

Per ració

Nutrició

52%Puntuació

Calories: 628,6kcal
Proteïnes: 37,7g
Hidrats de carboni: 7,4g
Greixos: 50,2g
Fibra: 1,3g
Sucre: 1,3g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover nihari in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, adding a splash of water if needed to adjust consistency, or in the microwave until heated through.