Authentic Pakistani Nihari - Slow-Cooked Meat Stew

Looking to warm your soul with a dish that’s rich in flavor and tradition? Look no further than Pakistani Nihari, a slow-cooked meat stew that’s a staple in many households. This bold stew showcases a delightful blend of spices and tender meat, making it a hallmark of international soups and specialty soups alike.

Nihari is not just a meal; it’s a culinary experience that brings family and friends together. Imagine gathering around a table, savoring this aromatic stew, and sharing stories. The tantalizing aroma will draw everyone in, making it a perfect dish for any gathering or special occasion.

This recipe encapsulates the essence of Pakistani cuisine, offering a deep, savory flavor profile that lingers on the palate. Whether you’re introducing your loved ones to this dish for the first time or making it for an old family recipe night, Nihari is sure to impress.

Deliciously Authentic Nihari Recipe

A flavorful bowl of Pakistani Nihari stew with tender meat and aromatic spices, garnished with cilantro and served with naan.

Pakistani Nihari is a hearty and flavorful stew made with slow-cooked meat, typically beef or lamb, and a blend of warm spices. This dish is known for its rich gravy that pairs perfectly with naan or rice, offering a comforting and satisfying meal.

Ingredients

2 lbs beef shank or lamb, cut into pieces
3 tablespoons ghee or oil
2 large onions, finely sliced
4 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons Nihari spice mix (or a blend of coriander, cumin, and garam masala)
4 cups water
Salt to taste
Fresh cilantro, chopped, for garnish
Lemon wedges for serving
Naan or steamed rice for serving

Instructions

Heat ghee or oil in a large pot over medium heat. Add sliced onions and sauté until golden brown.
Stir in minced garlic and ginger, cooking for another minute until fragrant.
Add the meat pieces to the pot, browning them on all sides.
Mix in the Nihari spice mix and salt, stirring to coat the meat evenly.
Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 4-6 hours, or until the meat is tender.
Once cooked, adjust seasoning if needed. Serve hot, garnished with fresh cilantro and lemon wedges, alongside naan or rice.