Main
Beef nihari (Pakistan)
- Preparation time
- 4 h
- Servings
- serves 6
Ingredients
- Braising beef — to buy1 kg
- Neutral oil — to buy4 tbsp
- Onion — to buy2
- Garlic — to buy6 cloves
- Ginger — to buy30 g
- Flour — to buy3 tbsp
- Garam masala — to buy1 tbsp
- Turmeric — to buy1 tsp
- Chili pepper — to buy1 tsp
- Feuille de laurier — to buy2 leaves
- Star anise — to buy2
- Stock — to buy1.5 L
- Lemon — to buy1
- Fresh cilantro — to buy1 bunch
- Salt — to buy1 tsp
Preparation
The day before if possible, cut the beef into large cubes and let it come to room temperature: meat seared straight from cold releases far more juice.
Heat the oil in a large Dutch oven and brown the sliced onions for 10 minutes over medium heat, until deeply browned: this deep colour is what gives nihari its signature colour and flavour.
Add the beef and sear it for 8-10 minutes on all sides over high heat.
Add the crushed garlic and ginger, garam masala, turmeric and chilli powder, mix for 1 minute to coat the meat without letting the spices burn.
Dust with flour, mix to incorporate it fully, then pour in the hot stock with the bay leaves and star anise, season with salt, and bring to a boil.
Cover and simmer over very low heat for 3 to 3.5 hours, stirring occasionally, until the meat is so tender it falls apart with a fork.
If the sauce is too thin at the end, uncover and let it reduce for 10 minutes over medium heat until you get a thick, silky texture.
Serve piping hot, sprinkled with fresh cilantro, with a squeeze of lemon and some sliced ginger, alongside naan for dipping.