Slow Cooked Nihari - Velvety Gravy With Succulent Meat

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Nov. 18, 2022

Beef Shank is marinated in a special blend of roasted spices. It's then seared and then cooked low and slow and its finally thickened with a flour slurry before serving. You can also make this recipe with Lamb, Mutton or even Chicken.


Nihari spice blend:
Fennel seeds 1 Tablespoon
Cumin seeds 1 Tablespoon
Coriander seeds 1 Tablespoon
Peppercorns 1 Tablespoon
Bay leaves 2
Green cardamoms 6
Black cardamoms 2
Cinnamon stick 2 Inch
Mace flower 1
Star anise 2
Cloves 10
Red kashmiri chillies 6
Ginger powder 1 Tablespoon
Turmeric 1/2 Tablespoon



1. Slightly toast the whole spices and add to a food processor when cool

2. Add the ginger and turmeric powder

3. Add lemon juice and salt to the meat, followed by all the Nihari masala

4. Add the chilli powder, ginger & garlic paste and coat the meat

5. Heat some oil and ghee and sear the meat

6. Add the tomato paste and half the water to any of the leftover masala

7. Mix it and add it over the seared meat

8. Add the rest of the water to cover the meat

9. Cook this low and slow for 4 hours, turning the meat over at intervals

10. Add salt if required

11. Thicken the gravy with a flour slurry


12. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 240 Minutes
Ready In: 240 Minutes
Servings: 4