Experience the soul of Old Delhi and Lahore with this majestic, slow-cooked beef stew. Infused with a secret blend of spices and cooked until the meat is butter-tender, it's a rich, velvety masterpiece meant for special mornings and grand feasts.
Prep Time⏱ 30m
Cook Time🔥 360m
Calories🥗 750
Servings👥 6
How to Make It
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1. Sauté the Aromatics: In a heavy-bottomed deep pot or pressure cooker, heat the ghee. Add the sliced onions and fry until they are a light golden brown.
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2. Sear the Meat: Add the beef shank pieces and bone marrow. Sauté on high heat for 5-7 minutes until the meat changes color and is well-seared.
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3. Add Ginger-Garlic: Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
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4. Spice It Up: Add the Nihari Masala spices (coriander, fennel, turmeric, ginger powder, chili powder, and salt). Toss well for 1-2 minutes, adding a splash of water if the spices stick to the bottom.
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5. Slow Cooking: Add 6-8 cups of water. Bring to a boil, then reduce heat to the lowest setting. Cover tightly and simmer for 5-6 hours (or 45-60 minutes in a pressure cooker) until the meat is extremely tender and literally falling off the bone.
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6. The Wheat Slurry: Take the wheat flour and lightly toast it in a pan for 2 minutes. Whisk it with 1 cup of water to make a smooth, lump-free slurry.
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7. Thicken the Gravy: Gradually pour the slurry into the simmering stew while stirring constantly. This will thicken the gravy into a velvety consistency. Simmer for another 15-20 minutes on low heat.
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8. The Tarka (Optional): If the oil hasn't surfaced, heat 2 tbsp ghee with a pinch of red chili powder and pour it over the Nihari.
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9. Final Seasoning: Sprinkle garam masala and nutmeg-mace powder. Let it rest for 10 minutes before serving.
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10. Serve: Serve piping hot in deep bowls. Garnish generously with ginger, chilies, cilantro, and a squeeze of lemon. Best enjoyed with hot Khamiri Roti or Naan.