Nihari is a slow-cooked South Asian stew, commonly made with beef or lamb, warming spices, and a richly seasoned gravy. This home-style version takes inspiration from the House of Nihari menu, with tender shank, a simple spice blend, and traditional garnishes; recipes vary by region and household.

Ingredients

3 lb (1.36 kg) bone-in beef shank, cut into 2-inch pieces; ask the butcher to saw through the bones, or use boneless beef shank
2 tbsp (30 ml) neutral oil or ghee
2 medium yellow onions, thinly sliced, about 3 cups (300 g)
1 tbsp (15 g) finely grated fresh ginger
1 tbsp (15 g) finely grated garlic
8 cups (1.9 L) water or unsalted beef stock, plus more as needed
1 tbsp (8 g) ground coriander
2 tsp (5 g) ground fennel
1½ tsp (4 g) ground cumin
1 tsp (3 g) Kashmiri chili powder or mild paprika
½ tsp (1 g) ground turmeric
½ tsp (1 g) ground black pepper
1 cinnamon stick, about 3 inches (7.5 cm)
4 green cardamom pods, lightly crushed
4 whole cloves
1 black cardamom pod, lightly crushed (optional)
2 bay leaves
2 tsp (10 g) fine salt, or to taste
¼ cup (30 g) whole-wheat flour, or all-purpose flour
½ cup (120 ml) cold water, for the flour slurry
2 tbsp (30 ml) lemon juice, plus lemon wedges for serving
½ cup (15 g) chopped fresh cilantro
½ cup (15 g) chopped fresh mint
1 cup (100 g) thinly sliced ginger, cut into matchsticks
2–4 green chilies, thinly sliced, for serving

Instructions

Pat the beef dry and season it with the salt. In a small bowl, combine the coriander, fennel, cumin, chili powder, turmeric, and black pepper. Keep the whole spices, ginger, garlic, and onions close at hand.
Heat the oil or ghee in a heavy, lidded pot or Dutch oven over medium heat. Add the sliced onions and cook for 12–15 minutes, stirring often, until deep golden brown. Lift out about one-third of the onions for garnish, if desired. Avoid letting them turn black, which can make the gravy bitter.
Add the beef to the pot and brown it in batches if needed, turning the pieces for about 8 minutes total. Stir in the grated ginger and garlic and cook for 1 minute. Add the ground spice mixture, cinnamon, cardamom, cloves, and bay leaves; stir for 30 seconds, just until fragrant.
Pour in the water or stock and scrape up any browned bits from the pot. Bring the liquid to a boil, then lower the heat to maintain a gentle simmer. Cover with the lid slightly ajar and cook for 3½–4 hours, stirring every 30 minutes. Add hot water if the meat is not mostly submerged. The beef is ready when it is very tender and loosens easily from the bone.
Use a thermometer to check the thickest piece of beef. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest; for this stew, continue simmering beyond that point until the shank is fork-tender. Remove bones and any loose bone fragments, then skim excess surface fat if you prefer a lighter gravy. Discard the bay leaves and cinnamon stick.
Whisk the flour with the cold water until smooth. Stir a ladleful of hot broth into the slurry, then slowly pour it into the pot while stirring. Simmer uncovered for 10–15 minutes, stirring frequently, until the gravy lightly coats a spoon. If it gets too thick, loosen it with a little hot water; if thin, simmer a few minutes longer.
Stir in the lemon juice and taste for salt. Let the nihari stand for 5 minutes, then serve hot with cilantro, mint, ginger matchsticks, sliced chilies, and lemon wedges. Keep the meat and gravy together in each bowl.

Tips

Choose the right cut. Beef shank gives the gravy body and a satisfying texture as its connective tissue softens. Boneless shank works, but the broth may be less rich; short ribs are an alternative with more fat.
Control the heat. A steady, gentle simmer is important. A hard boil can make the meat tough and cause the liquid to reduce too quickly. Keep the lid partly on and add hot water as needed.
Use practical spice swaps. Kashmiri chili powder is mild and colorful; paprika is a good substitute, while cayenne is hotter and should be used sparingly. If black cardamom is unavailable, omit it rather than replacing it with green cardamom.
Make the slurry smooth. Always mix flour with cold water first, then temper it with hot broth. Sprinkling dry flour directly into the pot can leave lumps.

Serving Suggestions

Serve nihari in warmed bowls with naan, roti, or another sturdy flatbread for scooping up the gravy. It is also good with plain basmati rice. Offer lemon, ginger, cilantro, mint, and green chilies at the table so each person can adjust the freshness and heat. Add sliced onions on the side if you like a sharper contrast.

Variations

For a lamb version, use 3 lb (1.36 kg) bone-in lamb shank and follow the same method; start checking tenderness after about 3 hours, since pieces and cuts vary. Goat shank also works, though it may need a longer simmer. For a richer, more traditional-style finish, replace some of the water with unsalted stock and leave a little of the rendered fat in the gravy. To make the dish gluten-free, omit the flour slurry and simmer uncovered until the broth reduces, or thicken with 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water; the texture will be glossier and less earthy.

Storage and Reheating

Refrigerate the nihari within 2 hours of cooking, divided into shallow airtight containers. It keeps for 3–4 days in the refrigerator or up to 3 months in the freezer for best quality. Thaw frozen portions overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if needed, until the center reaches 165°F (74°C) on a food thermometer. Reheat only the portions you plan to eat, and do not leave cooked nihari at room temperature for more than 2 hours.

Frequently Asked Questions

What does nihari mean?
Nihari is a slow-cooked meat stew associated with South Asian cooking, especially Pakistani and North Indian traditions. The name is commonly linked to the Urdu word for morning, reflecting its traditional role as a leisurely meal, though customs differ.

Can I make nihari in a pressure cooker?
Yes. Brown the onions and meat using the cooker’s sauté setting, add the spices and liquid, then pressure-cook according to the appliance instructions until the shank is tender. Allow pressure to release safely, check the meat, and thicken the gravy with the flour slurry using the sauté setting.

Can I prepare it a day ahead?
Yes. The flavor often settles nicely overnight. Cool and refrigerate it promptly, then remove any firm layer of fat on top if desired. Reheat thoroughly to 165°F (74°C) and add the fresh herbs and ginger just before serving.

Why is my nihari gravy thin?
It may need more uncovered simmering, or a little more slurry. Simmer it gently until it coats a spoon, adding slurry in small amounts and allowing a few minutes for each addition to thicken before deciding whether to add more.

Is nihari very spicy?
This recipe is moderately warm and uses mild chili powder. For a gentler stew, reduce the chili powder and serve fresh chilies separately; for more heat, add a small pinch of cayenne or extra sliced chilies at the table.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).

The House of Nihari Menu: Make a Slow-Cooked Classic