Saucepan@saucepan · Shared this recipeFollowIndian · dinnerNihari (Pakistani Beef Shank Stew)A slow-cooked Pakistani beef shank stew with a homemade spice blend, thickened with whole wheat flour and finished with fried onions.total4 hr 45 minprep15 mincook4 hrservings10Original recipe on untoldrecipesbynosheen.comKeep this recipeAdd a copy of Nihari (Pakistani Beef Shank Stew) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients10 servingsBack to 10 servings10 whole green cardamom2 whole black cardamom3 whole cinnamon sticks2 whole star anise10 whole cloves3 tbsp coriander seeds1 tbsp cumin seeds3 tbsp fennel seeds1 tsp black peppercorns0.5 piece nutmeg1 piece mace4 whole long black pepper ), Piper Longum, (see notes0.5 tsp black cumin seeds6 whole bay leaves4 whole red dried chilies1 tsp ginger powder3 tsp salt4 tsp red chili powder2 tsp turmeric powder2 tsp kashmiri chili powder5 lb beef shank ), (see notes1 cup cooking oil5 tbsp garlic paste12 cup water1 cup whole wheat flour ), (see notes2 whole onions2 whole lemons0.5 cup cilantro2 whole green chillies ), (see notes2 inch ginger pieceStepsClear checksTap an ingredient or step to check it off.1Step 1: Dry roast all of the whole spices in a nonstick frying pan for 2-5 minutes. Constantly stir to prevent burning and remove them from the pan as soon as they release their aroma.2Step 2: Grind all of these spices to a fine powder and then mix them with the powder spices (see notes).3Step 3: Heat ½ cup cooking oil in your pot.4Step 4: Add and saute the garlic for 2-3 minutes.5Step 5: Add the meat and the nalli (marrow bones) and roast till they are no longer red.6Step 6: Add the ground spices and 10 cups of water and bring the mixture to a boil.7Step 7: Lower heat to medium and simmer for 4 hours.8Step 8: Prepare a slurry with the remaining 2 cups of water and durum flour and add to the Nihari, constantly stirring to prevent any clumps forming. Cover and simmer for another 15 minutes (see notes).9Step 9: Thinly slice and fry the onions in a 1/4 cup of oil to a dark brown. Pour the onions and oil on the Nihari and simmer for another 15 minutes.10Step 10: Quarter the lemons.11Step 11: Finely chop the cilantro.12Step 12: Thinly slice the ginger.13Step 13: Finely chop the green chilies.getsaucepan.com/r/da6eb35e-37b2-490e-b901-0cd3ff68b43b · Original: https://untoldrecipesbynosheen.com/nihari-recipe-pakistani-beef-stew/
