Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Base
Spices
Braise
Thickener
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Brown · About 8 min
- Brown beef in oil from 70 ml neutral oil, 1200 g beef shank, 200 g onion, sliced, 20 g garlic, 20 g ginger, add onion, garlic and ginger 8 minutes. Stir in 2 tsp ground fennel, 2 tsp ground coriander, 1 tsp cumin, 1 tsp ginger powder, 1 tsp chili powder, ½ tsp cinnamon, ¼ tsp cloves, 1 tsp salt for 1 minute.
Braise · About 240 min
- Add 1800 ml water; cover and simmer 3.5–4 hours until meat is very tender.
Check: Look for this result: meat is very tender.
Thicken · About 10 min
- Whisk 50 g wholewheat flour, 120 ml cold water, stir into stew and simmer 10 minutes. Add 20 g ginger, cut into strips, 20 g coriander, 40 ml lemon juice.
Tips
- Use a slow gentle simmer to soften the shank connective tissue.
- Judge Nihari by the texture and doneness signs in its steps. Your pan and heat affect how long Nihari takes to cook.
Substitutions
- Use lamb shanks with a shorter braise.
Storage
- Get perishable Nihari into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Nihari within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Nihari to 74°C / 165°F, stirring or turning it for even heating. When Nihari is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Nihari includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Nihari becomes softer in storage.
Make ahead
- Cook Nihari one day ahead. Cool Nihari in shallow portions and promptly put them in the fridge. Reheat Nihari gently until it reaches 74°C / 165°F. Finish reheating Nihari before putting on fresh herbs or crisp toppings.
FAQ
What matters most when making Nihari?
Use a slow gentle simmer to soften the shank connective tissue.
What can I substitute in Nihari?
Use lamb shanks with a shorter braise.
Can I prepare Nihari ahead?
Cook Nihari one day ahead. Cool Nihari in shallow portions and promptly put them in the fridge. Reheat Nihari gently until it reaches 74°C / 165°F. Finish reheating Nihari before putting on fresh herbs or crisp toppings.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
