Beef Nihari
Karachi's breakfast of kings: bone-in beef shank simmered overnight in spiced stock till the meat falls apart and the broth is glossy with marrow.
Overview
Beef shank with bones browns in ghee; onions cook to deep golden; whole spices bloom. Stock simmers everything for 3-4 hours until the meat is fork-tender. A wheat-flour slurry whisks in to thicken to a glossy, slightly silky gravy. Tarka of fried garlic and Kashmiri chilli pours over hot. Served with naan and a heavy plate of garnishes.
Ingredients
Nihari
- 1 ½ kg bone-in beef shank (or beef shin), cut into 4-5 cm pieces
- 4 tablespoons ghee
- 3 onions (large, sliced thin)
- 8 garlic cloves (crushed)
- 4 cm fresh ginger (grated)
- 2 tablespoons nihari masala (see below) or store-bought
- 1 tablespoon Kashmiri chilli powder
- 1 teaspoon ground turmeric
- 2 teaspoons salt
- 2 litres beef stock (or water)
Nihari masala (or use store-bought)
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 4 cardamom pods
- 4 cloves
- 1 small piece star anise
- 1 cinnamon stick (4 cm)
- 1 teaspoon black peppercorns
- 1 teaspoon nigella seeds
- 1 mace blade
- ½ teaspoon ground ginger
Thickener
- 4 tablespoons wheat flour (atta) or plain flour
- 100 ml water
Tarka (finishing oil)
- 4 tablespoons ghee
- 4 garlic cloves (sliced)
- 1 teaspoon Kashmiri chilli powder
To serve
- Fresh naan (or sheermal)
- Julienned fresh ginger
- 2 long green chillies (sliced)
- A small bunch fresh coriander (chopped)
- 2 limes (cut into wedges)
Method
Stage 1 - Masala
- Toast all the masala spices in a dry pan over medium heat 2-3 minutes until fragrant.
- Cool and grind to a fine powder.
Stage 2 - Brown the meat
- Heat the ghee in a heavy pot over medium-high heat.
- Pat the beef dry; salt lightly. Brown in batches 4-5 minutes until well-coloured. Lift out.
Stage 3 - Onions
- Reduce the heat; add the onions to the pot.
- Cook 12-15 minutes, stirring, until deep golden.
- Add the garlic and ginger; cook 1 minute.
Stage 4 - Bloom
- Stir in the nihari masala, Kashmiri chilli powder, turmeric and salt.
- Cook 1 minute - the kitchen should fill with the smell.
Stage 5 - Simmer
- Return the beef and any juices.
- Pour in the stock; bring to the boil.
- Reduce to lowest heat; cover loosely; cook 3-4 hours until the beef is fork-tender and the broth has reduced and darkened. Stir occasionally; top up with hot water if it threatens to dry out.
Stage 6 - Thicken
- Whisk the wheat flour into the cold water to a smooth slurry.
- Pour the slurry slowly into the pot, stirring constantly.
- Cook 8-10 minutes more, stirring often, until the broth has visibly thickened and turned glossy.
Stage 7 - Tarka
- Heat the 4 tablespoons of ghee in a small pan over medium heat.
- Add the sliced garlic; cook 1-2 minutes until pale gold.
- Off the heat, stir in the Kashmiri chilli powder.
- Pour the tarka over the nihari.
Stage 8 - Serve
- Ladle into wide bowls.
- Bring julienned ginger, sliced chillies, coriander and lime wedges to the table; each diner garnishes their own.
- Serve with hot naan for dipping.
Notes
- Bone-in shank is essential: The marrow and connective tissue dissolving into the broth is what makes nihari nihari. Boneless beef gives a thinner, less rich result.
- Time, not shortcuts: Pressure-cooker nihari (1 hour) is faster but the depth comes from the long simmer. If you have the time, take it.
- The wheat-flour slurry is what makes this nihari, not stew: Don't skip - it gives the gravy its body and slight stickiness.
Storage
- Keeps 4 days refrigerated; arguably better the next day. Reheat gently.
- Freezes 3 months.
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