Nihari Recipe Pakistani Beef Stew

NIHARI RECIPE, PAKISTANI BEEF STEW

Steps:

• In a large pot and fry sliced onions on low until lightly golden.
• Add beef and bones. Fry beef on medium-high heat for 2-3 until color changes and it is slightly golden. Now add all the ingredients in the spice list and stir further for 1 minute.
• Now, add 4 cups of water that is enough to cover the beef completely. Bring it to boil then reduce heat to slow and cook for 4 hours or overnight (on very low heat). Make sure the lid is tightly closed. (If using instant pot or pressure cooker, cook time will be 45 minutes.)
• Once the meat is tender, remove the bones. Carefully extract the bone marrow from hot bones and aside in bowl. (if using bones with marrow)
• Make flour slurry by mixing flour with cold water until smooth. Add flour slurry and whipped yogurt to the beef stew.
• Adjust water as needed and bring it to boil. Keep stirring so the flour slurry doesn't form lumps. Once the nihari starts boiling. Reduce heat and let it simmer slowly for 15 minutes until a thick layer of oil rises naturally.
• Now add extrated bone marrow to nihari (if using) and serve hot Nihari with garnish and lemon wedges. Fill extra garnish in a plate and serve along nihari.

NIHARI (PAKISTANI STEW)

Steps:

• Heat oil in a heavy based pot.
• Add meat and fry it a little.
• Add salt, chili powder, turmeric, coriander powder and ginger paste.
• Mix well. Add a little water.
• Dissolve flour in half a cup of water and add this to the meat and bring to boil.
• Grind all the whole spices ( spice mix).
• Put all the ground spices in a fine cotton cloth bundle.
• and add to meat.
• OR grind them till powdery fine and add them to the meat.
• Add 3-4 cups of water; cover and leave to tenderize on very low flame. It can take up to 5 - 6 hours if using chicken and more if using beef.
• When meat has softened remove the bundle of spices and make the curry into desired consistency.
• To Garnish--Fry some onion slices in a little oil until golden brown and add to Nihari.
• Also garnish with fresh coriander, ginger and green chilies.