Nihari is a rich and deeply spiced meat stew, traditionally slow-cooked overnight to bring out its bold flavors. Originating in the royal kitchens of Delhi and popular across Pakistan, Nihari is most often made with beef shank or mutton, cooked with bone marrow and a blend of earthy spices. The stew is thick, fragrant, and served piping hot with naan, lemon wedges, fresh ginger, and green chilies. This recipe serves 4 to 5.
Ingredients
For the meat curry:
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1 kg beef shank or mutton with bones (preferably with some bone marrow)
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1 cup onions, thinly sliced
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¾ cup oil or ghee
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2 tablespoons wheat flour (for thickening)
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1½ teaspoons salt (or to taste)
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1 tablespoon ginger-garlic paste
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6 cups water (more if slow-cooking for longer hours)
For Nihari Masala:
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1 tablespoon coriander seeds
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1 tablespoon fennel seeds
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1 teaspoon cumin seeds
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½ teaspoon black peppercorns
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3–4 green cardamoms
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2 black cardamoms
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1 small cinnamon stick
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4 cloves
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½ teaspoon ground nutmeg
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½ teaspoon ground mace
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1 teaspoon red chili powder
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½ teaspoon turmeric powder
For Garnish:
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Fresh ginger, julienned
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Green chilies, sliced
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Fresh coriander leaves
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Lemon wedges
Instructions
1. Prepare Nihari Masala
Lightly dry-roast the whole spices (coriander, fennel, cumin, peppercorns, cardamoms, cinnamon, cloves) until fragrant. Cool and grind to a fine powder. Mix in the powdered spices (nutmeg, mace, chili, turmeric). Set aside.
2. Sauté the Meat
Heat oil or ghee in a large pot. Add sliced onions and fry until golden. Add ginger-garlic paste and sauté briefly. Add the meat and cook on high heat for 8–10 minutes until it changes color and begins to brown.
3. Add Spices and Water
Stir in the prepared Nihari masala and salt. Mix well to coat the meat. Pour in water and bring to a boil. Reduce the heat to low and cover tightly. Let it simmer for 4–6 hours, stirring occasionally. The longer the simmer, the deeper the flavor.
4. Thicken the Gravy
In a small bowl, mix wheat flour with a few tablespoons of water to make a lump-free paste. Stir this slowly into the stew while it’s bubbling. Cook uncovered on medium heat for another 15–20 minutes until the gravy thickens slightly.
5. Final Touch
When the meat is tender and the oil has risen to the top, turn off the heat. Let the Nihari rest, covered, for 15 minutes before serving.
6. Serve
Serve hot with naan or kulcha. Top with julienned ginger, fresh coriander, green chilies, and a squeeze of lemon for a burst of freshness.
Nihari is best when slow-cooked and served the next day—when the flavors deepen and the meat becomes even softer. It’s a special meal for cold mornings, Eid breakfasts, or weekend family gatherings. Rich, bold, and deeply satisfying.
