Main Courses > International Cuisine > Asian Mains > Pakistani Nihari

Deghi Nihari - Slow Cooked Pakistani Stew

A slow-cooked, flavorful Pakistani stew with tender meat, rich spices, and a velvety gravy. Perfect for special occasions and gatherings.

Prep Time
30 minutes
Cook Time
4-6 hours (slow cooker/pressure cooker)
Servings
6-8
Ingredients
  • 1.5 kg Beef or Mutton (bone-in, shanks preferred)
  • 8 tbsp Nihari Masala (store-bought or homemade)
  • 1 cup Cooking Oil/Ghee
  • 2 large Onions (thinly sliced)
  • 3 tbsp Ginger-Garlic Paste
  • 4 tbsp All-Purpose Flour (for thickening)
  • 8-10 cups Water
  • For serving Lemon Wedges
  • For serving Fresh Cilantro (chopped)
  • For serving Green Chilies (slit)
  • For serving Ginger (julienned)

Preparing the Meat

Thoroughly wash the beef or mutton shanks. Pat them dry with paper towels. This helps with browning and flavor development.

Sautéing the Aromatics

In a large pot or Dutch oven, heat oil/ghee over medium heat. Add sliced onions and sauté until golden brown. This is crucial for developing the deep flavor base of the Nihari.

Adding Ginger-Garlic Paste and Spices

Add ginger-garlic paste and sauté for another minute until fragrant. Now, add the Nihari Masala and cook for 2-3 minutes, stirring constantly to prevent burning. The spices should release their aroma.

Browning the Meat

Add the beef or mutton shanks to the pot and sear them on all sides until browned. This step enhances the flavor of the meat.

Adding Water and Simmering

Add 8-10 cups of water (enough to cover the meat) to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 4-6 hours, or until the meat is very tender and falling off the bone. For a pressure cooker, cook for 45-60 minutes after the first whistle. For a slow cooker, cook on low for 6-8 hours.

Thickening the Gravy

In a separate bowl, mix all-purpose flour with a little bit of water to form a smooth paste (slurry). Gradually add the flour slurry to the Nihari, stirring continuously to prevent lumps. Simmer for another 15-20 minutes, or until the gravy has thickened to your desired consistency.

Final Touches and Serving

Adjust salt and spices according to your taste. Garnish with fresh cilantro, julienned ginger, and slit green chilies. Serve hot with naan or roti, and lemon wedges on the side. Enjoy the rich and flavorful Nihari!

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is approximate and varies based on specific ingredients and portion sizes.

Calories: 180-220
Protein: 15-20g
Fat: 10-15g
Carbohydrates: 5-8g

Other Considerations for Nutrition

Nihari can be high in fat due to the use of oil/ghee and the richness of the meat. Consider using leaner cuts of meat and reducing the amount of oil for a healthier version. Serving sizes should be moderate. Consume with whole grain naan or roti for a balanced meal.

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FAQ

  • Can I use a different cut of meat?

    While shanks are traditional, you can use other bone-in cuts of beef or mutton like chuck or shoulder. However, the cooking time may vary.
  • What is Nihari Masala?

    Nihari Masala is a blend of aromatic spices like fennel seeds, dried ginger, black cardamom, long pepper, and more. You can find it at South Asian grocery stores or make your own blend at home.
  • How do I make Nihari spicier?

    You can add more green chilies, red chili powder, or black pepper to the Nihari while cooking.
  • Can I freeze Nihari?

    Yes, you can freeze Nihari for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.