Friday, December 02, 2005

Nihari (Beef Stew) Pakistan

If you do not have the some of ingredients go ahead and do substitutions or leave out a spice. I did not have small small white cardamom so I used powdered cardamom. I make my own garam masala so I only used 2 teaspoon since it is stronger. I also substituted black salt powder (Kala Namak) for the small piece of black salt. I did not have fennel seeds so that spice was let out. I have not grown fennel in my garden in a while but I will next year and dry the seeds. The dish still came out very good.


2 pounds of Beef (with bones) such as shank
3 medium Onions (thinly sliced)
2 tbsp. of All-Purpose Flour
1 small piece of Dry Ginger
2 Small White Cardamoms
2 Bay Leaves
1 Cinnamon Stick
2 teaspoons of Garam Masala Powder
2 tablespoons Fennel Seeds ,grounded
1 teaspoons Red chili Powder(or to taste)
2 pinches of Nutmeg
1/2 teaspoons of Turmeric Powder
Salt (to taste)
1 small piece of Black Salt
1 tbsp. of Garlic Paste
1 tbsp. of Ginger Paste
1/2 cup of Plain Yogurt
1/2 cup of Clarified Butter (Ghee) or vegetable Oil or add a little melted butter
(2 tablespoons or so) to the vegetable oil.

In a pot, heat the clarified butter or cooking oil. Add the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.

Add the meat and garam masala powder (whole spices), plain yogurt, ginger paste, garlic paste, salt, red chili powder, bay leaves, cinnamon and turmeric powder, into the pot and continuously fry by stirring until the oil separates.

Add in the nutmeg, cardamoms, aniseeds and black salt into the pot. Stir and add enough water to cover meat and cook on low heat, covered, for 2 to 3 hrs.

Once the meat is cooked and tender, stir in the flour and cook on low heat for another 10 minutes.

Garnish with coriander/cilantro leaves, fried onions, green chilies and ginger strips, if desired.

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