Nihari (Pakistani Beef Shank Curry)
Nihari (Pakistani Beef Shank Curry)
This is a traditional Pakistani dish. I have perfected it over time 🙂 and learned to make my own Masala for this recipe. (Check Nihari Masala recipe before you begin) You will not be able to find this in any Indian restaurant 😉
Ingredients
- 1 Onion (fried to golden brown) prepare in advance
- 1 Nihari Masala for 2 lbs beef shank
- 2 lb Beef Shank cut into large pieces
- 1/4 cup Vegetable Oil
- 2 tbsp Garlic Paste
- 2 tbsp Ginger Paste
- 1 lb Beef Bones
- 2 tbsp Flour
- Cirantro; Gringer, Jalapeno and Lemons for garnish
Instructions
- Slice one onion and fry until golden brown. Set aside
- Cut he beef shank into large chunks
- Heat the oil and then add beef shanks (not the bones) and brown on all sides
- Add ginger and garlic paste and fry for 2 minutes
- Add all the masala and fry for 1 minute
- Add the bones
- Now add water. Just enough to cover the beef and bones
- Increase heat to high until it starts to boil
- Turn heat to simmer and cover the pot
- Let it cook for 3 hours
- Open the pot and take out about 2 cups of gravy in a bowl
- Stir in two table spoons of flour into the gravy bowl. Make sure to add little at a time and stir with a whisk so as not to make any flour clumps
- Add the fried onions to the pot
- Add the gravy with flour to the pot and stir to mix in
- Simmer for 30 minutes
- Serve the Nihari with Nan Bread and condiments on the side
