Authentic Beef Shank Nihari Recipe: A Hearty, Flavorful Stew with Halal Grass-Fed Beef

Nihari is a rich, flavorful, and hearty stew that has become a beloved dish in South Asian cuisine, especially in Pakistan, India, and the Middle East. Traditionally, Nihari is a slow-cooked dish made with tender cuts of beef, often beef shank, which is simmered with a blend of aromatic spices and herbs for several hours. The result is a savory, warming stew with deeply complex flavors that are perfect for special occasions or a comforting family meal.

The recipe has its roots in Mughal cuisine, where it was originally prepared as a royal dish for the elite. Over time, it evolved into a popular street food and home-cooked favorite, with variations depending on the region and family traditions. The combination of spices like coriander, cumin, ginger, and garam masala gives Nihari its signature fragrance and taste, while the slow cooking process allows the beef to become tender and absorb all the flavors.
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Served with naan (flatbread) or steamed rice, Nihari is often enjoyed with a squeeze of fresh lemon and a garnish of cilantro, adding brightness to its rich, savory taste. Whether you're making it for a special gathering or simply craving something comforting, Nihari promises to deliver a satisfying meal full of depth and warmth.

​Ingredients:

• Halal Grass-fed Beef Shank: 1.5 to 2 lbs (approx. 700g to 1kg), with bones (grass-fed and halal ensures a high-quality, ethically sourced meat)
• Ghee or Oil: 3-4 tablespoons (You can use ghee or a non-GMO, cold-pressed vegetable oil such as coconut oil or olive oil)
• Onions: 2 medium, finely sliced
• Ginger: 1 tablespoon of fresh ginger paste or freshly grated ginger
• Garlic: 1 tablespoon of garlic paste or freshly minced garlic
• Green Chilies: 3-4, slit (optional, for heat)
• Tomatoes: 2, chopped
• Nihari Masala (Spice Mix):
  • Ground Coriander: 1 tbsp
  • Ground Cumin: 1 tbsp
  • Ground Ginger: 1 tsp
  • Ground Turmeric: ½ tsp
  • Ground Fennel Seeds (optional but authentic): 1 tbsp
  • Garam Masala: 1 tsp
  • Red Chili Powder: 1 tsp
  • Salt: to taste
• Wheat Flour (for thickening, optional): 1-2 tablespoons (this is for thickening the sauce; you can also substitute with corn starch if preferred)
• Filtered Water: 6-8 cups (or more as needed for your desired consistency)
• Fresh Coriander Leaves: Chopped (for garnish)
• Lemon Wedges: For serving

Instructions:

1. Prepare the Beef Shank:
   • Cut the halal grass-fed beef shank into large pieces if not already done. The beef shank with bones provides extra richness and depth to the dish.
2. Brown the Beef:
   • Heat the ghee or oil in a large pot over medium heat. Add the beef shank pieces and brown them on all sides for about 5-7 minutes. This step enhances the flavor.
3. Cook the Onions:
   • Add the sliced onions to the pot with the browned beef and sauté them until golden brown (10 minutes). This will add a rich, caramelized sweetness to the dish.
4. Add Ginger and Garlic:
   • Stir in the ginger and garlic pastes, and cook for 1-2 minutes until fragrant. Fresh ginger and garlic will add a nice kick and depth of flavor.
5. Add Tomatoes and Spices:
   • Add the chopped tomatoes, slit green chilies (optional for heat), and all the spices. Stir everything together and let the tomatoes soften and release their juices for about 5-7 minutes. If the mixture is too dry, you can add a little water to prevent it from burning.
6. Add Water:
   • Pour in 6-8 cups of filtered water, adjusting based on your desired consistency for the Nihari. Stir everything to combine, making sure to scrape up any bits stuck to the bottom of the pot.
7. Simmer the Stew:
   • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2 to 3 hours, or until the beef is tender and the flavors have developed. If using a pressure cooker, cook on low pressure for 30-40 minutes.
8. Thicken the Sauce (Optional):
   • To thicken the sauce, mix 1-2 tablespoons of wheat flour with a little cold water to make a slurry. Slowly stir it into the stew and let it simmer for another 10 minutes until the sauce reaches the desired thickness.
9. Adjust Salt:
   • Taste the stew and adjust the salt if needed.
10. Serve:

• Once the beef is tender and the flavors have melded together, turn off the heat. Garnish with freshly chopped coriander leaves and serve with lemon wedges on the side.

Serving Suggestions:

• Serve your Nihari with warm naan (flatbread) or steamed basmati rice.
• You can also enjoy a side of raita (yogurt-based dip) or a fresh salad for a complete meal.

Note:
For the best results, you can use halal grass-fed beef to ensure that the meat is ethically sourced, free from hormones or antibiotics, and has a richer flavor. If available, consider sourcing organic or at least non-GMO ingredients for a healthier meal option.