Pakistan / Main
Nihari
Beef shin stewed overnight in a thick spiced gravy with marrow, bound with a wheat-flour slurry.
Ingredients
- Beef shin1.2 kg
- Marrow bones500 g
- Onions, in thin rings3
- Ginger40 g
- Garlic8 cloves
- Fennel seeds1 tbsp
- Kashmiri chilli powder2 tsp
- Cinnamon, cardamom, cloves, star anise1 tbsp
- Wheat flour4 tbsp
- Ghee120 g
- Lemon, ginger, coriander, chillito taste
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Fry the onions in ghee to a deep gold, about twenty minutes. Set half aside for serving.
Add the ginger and garlic, the spices and the chilli, warm them a minute, then the meat and bones, and sear until the raw colour goes.
Cover with water three fingers above, bring to the boil, skim and cook on the lowest heat for four or five hours. The meat should fall apart at a touch.
Whisk the flour into a cup of cold water until smooth and pour it in as a thin stream, stirring constantly. Cook ten minutes: the gravy thickens and turns glossy.
Lift out the bones and set the marrow aside separately. Serve with the fried onion, matchsticks of ginger, coriander, green chilli and lemon — everyone adds their own.
