Name: Nihari
Yield: 4-6
Cuisine: Pakistan
Ingredients: 2 lb (900 g) beef shank or lamb shank, bone-in; 1/4 cup ghee or oil; 2 onions, sliced; 2 tbsp ginger-garlic paste; 3 tbsp nihari masala; 1 tsp turmeric; 2 tbsp wheat flour or atta; 6 cups water; Salt; Julienned ginger, green chilies, cilantro and lemon wedges

Where it comes from

Nihari is a celebrated dish of Pakistan, especially Karachi and Lahore, with roots in the old kitchens of Delhi. Its name comes from an Arabic word for morning, and it is often a leisurely breakfast or brunch.

Explore the cuisine of Pakistan.

Recipe

Make Nihari at home

Serves 4-6Time 4 hours 30 minutes

Ingredients

2 lb (900 g) beef shank or lamb shank, bone-in
1/4 cup ghee or oil
2 onions, sliced
2 tbsp ginger-garlic paste
3 tbsp nihari masala
1 tsp turmeric
2 tbsp wheat flour or atta
6 cups water
Salt
Julienned ginger, green chilies, cilantro and lemon wedges

How it's made

Fry the onions in ghee until deep golden.
Add ginger-garlic paste, nihari masala, turmeric and salt and cook for 2 minutes.
Add the meat and sear for 10 minutes.
Add the water, bring to a boil, then cover and simmer on low for 3 to 4 hours until the meat is falling-off-the-bone.
Mix the flour with cold water and stir into the stew to thicken.
Simmer 20 more minutes until glossy and thick.
Serve hot with ginger, chilies, cilantro and lemon.