Cherry & Dennis Helper Habitat
Pakistani Beef Nihari
巴基斯坦慢燉牛腱 Nihari
Recipe overview
Bone-in beef shank slowly simmers in warm spices until tender; an atta slurry thickens the gravy before ginger and lemon finish it.
01
Ingredients
Main ingredients
- 1 kg bone-in beef shank
- 2 medium onion
- 5 cloves garlic
- 40 g ginger
- 1.2 L water for braising
- 40 g whole wheat atta flour
- 120 ml water for slurry
- 1 lemon
- 20 g coriander leaves
Seasoning
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 small cinnamon stick
- 3 cloves
- 1 tsp chilli powder
- 3 tbsp ghee
- 1 1/2 tsp salt
02
Tools
- heavy lidded pot
- chopping board
- knife
- dry pan
- spice grinder
- small bowl
- whisk
- ladle
03
Steps
Step 1
Toast fennel
Toast fennel, cumin, coriander seeds, cinnamon and cloves in a dry pan over low heat for about 2 minutes.
Step 2
Cool spices slightly
Cool spices slightly, grind them and mix with chilli powder.
Step 3
Slice onions thinly
Slice onions thinly; mince garlic and half the ginger, and cut the rest into fine garnish strips.
Step 4
Heat ghee in a heavy pot and brown onions over medium heat for about 8 minutes
Heat ghee in a heavy pot and brown onions over medium heat for about 8 minutes.
Step 5
Add garlic
Add garlic, minced ginger and bone-in shank; turn beef until all sides change colour.
Step 6
Add ground spice mix and salt
Add ground spice mix and salt; stir about 2 minutes to coat the beef.
Step 7
Pour in 1
Pour in 1.2 L water, bring to a boil, skim foam, cover and lower to the gentlest simmer.
Step 8
Slow-cook about 3 hours
Slow-cook about 3 hours, checking the liquid level and adding hot water if needed.
Step 9
Test that shank and connective tissue are fork-tender
Test that shank and connective tissue are fork-tender; continue cooking if firm rather than stopping by the clock.
Step 10
Whisk atta with 120 ml water
Whisk atta with 120 ml water until smooth and pour slowly into the pot while stirring.
Step 11
Simmer about 20 minutes until gravy is glossy and thick
Simmer about 20 minutes until gravy is glossy and thick; taste and loosen with hot water if needed.
Step 12
Serve with ginger strips
Serve with ginger strips, coriander and lemon wedges; take care around the bones.
Common mistakes
- Hard boil dries the stew before shank softens
- Dry flour added straight to pot forms lumps
- Stopping while connective tissue is still firm
Tips
Allow extra time if shank is still firm, and always whisk flour into cold water before adding.
