Nihari

Name: Nihari
Prep time: 30 min
Cook time: 420 min
Total time: 450 min
Yield: 8 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 1.5 kg beef/mutton shank + marrow bones (nalli); onion, ginger-garlic; 150 g ghee; 4 tbsp nihari masala (long pepper/pippali, fennel, dried ginger, cinnamon, clove, mace, chili); 80 g wheat flour (atta) slurry; julienned ginger, green chili, coriander, lime

The subcontinent's great slow stew: shank and marrow simmered overnight with long pepper and a warming masala into a glossy, russet gravy, finished with ginger, chili, and lime and eaten with naan at first light.

7 hr 30 min · Serves 8 · Takes some skill

Recipe by Halal Gourmet Editorial Team

Ingredients

Base

1.5 kgbeef/mutton shank + marrow bones (nalli), zabiha
onion, ginger-garlic
150 gghee

Spice

4 tbspnihari masala (long pepper/pippali, fennel, dried ginger, cinnamon, clove, mace, chili)

Thicken

80 gwheat flour (atta) slurry

Garnish

julienned ginger, green chili, coriander, lime

Method

Start cooking mode

Time: Prep 30 min · Cook 420 min · 450 min total
Difficulty: hard

1
Bhuna the onion, ginger-garlic, and nihari masala in ghee until the oil separates.
30 min
2
Add shank and marrow bones and water; simmer on the lowest possible heat for many hours (traditionally overnight) until spoon-tender.
390 min
3
Thicken with an atta slurry to the signature glossy body; garnish generously and serve with naan.
30 min