Mangu

nihari

Next Dish: Chakalaka

Nihari is a traditional South Asian stew consisting mainly of slow-cooked meat, predominantly beef or goat, and bone marrow. The dish is known for its spiciness and rich, hearty flavors, achieved through a lengthy cooking process often lasting overnight. Its origins can be traced back to the late 18th century in Old Delhi, during the last throes of the Mughal Empire. Today, Nihari is considered a national dish of Pakistan and is also popular in parts of India and Bangladesh.

beef shank

nihari masala

oil

fried onions

salt

turmeric powder

water

ginger garlic paste

coriander

ginger

lemon

wheat flour

Recipe

Ingredients:

  • 1 kg Beef Shank

  • 2 tbsp Ginger Garlic Paste

  • 2 tbsp Wheat Flour

  • 4 tbsp Nihari Masala

  • 1 cup Oil

  • 1/2 cup Fried Onions

  • Salt to taste

  • 1 tsp Turmeric Powder

  • 2 liters Water

  • Fresh Coriander Leaves for garnishing

  • Lemon Wedges for serving

  • Ginger Slices for garnishing


Instructions:

  1. In a large pot, heat oil over medium heat.

  2. Add the beef shank to the pot and cook until it changes color.

  3. Add ginger garlic paste and cook until the raw smell goes away.

  4. Add nihari masala, turmeric powder, and salt. Stir well to coat the beef.

  5. Add water to the pot and bring it to a boil.

  6. Reduce the heat to low, cover the pot, and let it cook for about 6-8 hours until the meat is tender.

  7. In a separate pan, roast the wheat flour until it turns golden brown.

  8. Add this roasted flour to the pot and mix well. This will thicken the gravy.

  9. Add fried onions to the pot and cook for another 15-20 minutes.

  10. Garnish with fresh coriander leaves, ginger slices, and serve hot with lemon wedges on the side.