Beef Nihari - Meat Stew

Kravings.Blog's picture

Nov. 27, 2019

Beef Nihari is a slow cooked meat stew. It's typically made with a fatty and bony part of the cow such as the shank. The meat is cooked in a special blend of spices and the gravy is thickened with flour.


For nihari masala:
Fennel seeds 1 Tablespoon
Cumin seeds 1 Tablespoon
Coriander seeds 1 Tablespoon
Peppercorns 1 Tablespoon
Bay leaves 2
Green cardamoms 6
Black cardamoms 2
Ginger sticks 2 Inch
Mace flower 1
Star anise 2
Cloves 10
Red chilli powder 1 Tablespoon
Turmeric powder 1/2 Tablespoon
Oil 1/4 Cup (4 tbs)
Ginger garlic paste 4 Tablespoon (fresh)
Beef shanks 1 1/2 Kilogram (about 3 lbs)
Salt 1 Teaspoon
Water 2 Liter
Slurry 2 Tablespoon (purpose flour & water)
For tadka:
Ghee 1 Tablespoon
Cumin seeds 1 Teaspoon
Black sesame seeds 1 Teaspoon
Dried red chillies 4
Garnishes 1/2 Cup (8 tbs) (Julienne of Ginger & Garlic, Lime & Lemon wedges, Sliced green Chillies, Fried Onions, Coriander)



1. Prepare the Nihari masala by grinding all the spices together.


2. Heat some oil and saute the ginger and garlic.

3. Add the shanks and all the ground nihari masala and salt.

4. Add a little water if it starts to burn.

5. Coat the shanks in the spices and add the rest of the water, cover and slow cook for 2.5 – 3 hours.

6. Remove the shanks make a flour slurry and thicken the gravy.

7. Prepare the tadka by heating some ghee and saute the cumin and sesame seeds.

8. Add the dried chillies and pour the tadka over the nihari – this is totally optional and not done in many nihari recipes.


9. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 5