Fresh and Flavorful Beef Nihari

Beef Nihari, a dish deeply rooted in the history of South Asian cuisine, has been a favorite for generations. Originating in the Mughal era, Nihari was traditionally served to kings and nobility as a hearty breakfast after their morning prayers. The word “Nihari” is derived from the Arabic word “Nahar,” meaning “day,” reflecting its role as a dish to be enjoyed at the start of the day. Over time, this slow-cooked beef stew, rich with spices and bursting with flavor, became a staple in households across Pakistan and India.

The process of cooking Nihari is almost ceremonial, with the meat being simmered for hours to achieve its tender, melt-in-the-mouth texture. The spices used in Nihari are what set it apart— a blend that includes ingredients like fennel, cumin, cloves, and cinnamon, creating a complex, yet perfectly balanced flavor profile. Today, Nihari is enjoyed not just for breakfast but as a special dish for dinners and festive occasions, making it a beloved part of the culinary heritage.

Ingredients:

• 1 kg beef shank, cut into pieces
• 4 tbsp oil or ghee
• 2 large onions, finely sliced
• 2 tbsp ginger-garlic paste
• 4 tbsp Nihari masala (store-bought or homemade)
• 1 tbsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste
• 1/4 cup whole wheat flour (atta)
• 8 cups water
• Fresh ginger, julienned (for garnish)
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat oil or ghee in a large pot over medium heat. Add the sliced onions and fry until golden brown.
2. Add the ginger-garlic paste and sauté for a minute until fragrant. Then, add the Nihari masala, red chili powder, turmeric, and salt. Cook for a few minutes until the spices release their aroma.
3. Add the beef shank pieces to the pot and sear them until browned on all sides.
4. Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot, and let the beef cook slowly for 4-6 hours until tender.
5. Mix the wheat flour with 1/2 cup of water to form a smooth paste. Gradually add this paste to the Nihari, stirring continuously to avoid lumps. This will thicken the stew.
6. Simmer the Nihari for another 20-30 minutes until it reaches the desired consistency. Adjust the seasoning if needed.
7. Serve the Nihari hot, garnished with fresh ginger, coriander, and lemon wedges. Pair it with naan or parathas for a truly satisfying meal.

Majid

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