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RECIPE
25 INGREDIENTS10 STEPS4HR

Sadia's Nihari

5.0
2 Ratings

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Maliha Adams

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Nihari is a Pakistani stew, richly flavored with spices, cooked long and slow to render fork-tender meat and topped with ginger, herbs, and citrus. The root of the word, Nahar, means morning in Arabic, because the dish was traditionally cooked all night long and eaten during the early and cool waking hours of the morning.
4HR
Total Time

Maliha Adams

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Ingredients

US / METRIC
Servings:
4
Serves 4

Masala - Whole Spices

5
Green Cardamom Pods
3
Black Cardamom
1 Tbsp
Cumin Seeds
1 Tbsp
Fennel Seeds
1 1/2 Tbsp
Whole Coriander Seeds
1/2 tsp
Whole Cloves
1/3
Whole Nutmeg
or a pinch of ground nutmeg
1/2
Cinnamon Stick
or 1/4 teaspoon of ground cinnamon
1 pinch
Ground Mace

Masala - Ground Spices

1/2 tsp
Cayenne Pepper

Nihari

1/4 cup
Canola Oil
or other neutral oil
2
Medium  Yellow Onions , thinly sliced
or Red Onion
1/2 Tbsp
Garlic Paste
1/2 Tbsp
2 lb
Eye of Round Beef Roasts
cut into 8 pieces
7 cups
Water
2 Tbsp

Garnishes

1 bunch
Fresh Cilantro , roughly chopped
4
Green Chili Pepper , thinly sliced
(optional)
1 in
Fresh Ginger , peeled, julienned
4
cut into quarters
to taste
Naan

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Nutrition Per Serving

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CALORIES
622
FAT
25.3 g
PROTEIN
70.6 g
CARBS
25.1 g

Author's Notes

-Nihari is all about the freshly ground, whole spices. Head to your local Indian/Pakistani shop to get your hands on all of them in one foul swoop. if you love recipes from this part of the world, these spices won't grow stale in your cupboard. -Don’t forget the garnishes. They add a tangy, crunchy, herbiness that brightens the meaty masala richness of the stew.

Cooking Instructions

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Step 1
Grind Green Cardamom Pod (5), Black Cardamom (3), Cumin Seeds (1 tablespoon), Fennel Seeds (1 tablespoon), Whole Coriander Seeds (1 1/2 tablespoon), Black Peppercorns (1 teaspoon), Whole Clove (1/2 teaspoon), Whole Nutmeg (1/3), Cinnamon Stick (1/2), and Ground Mace (1 pinch) using a spice grinder or mortar and pestle. Add to a small bowl.
Step 2
Add Kosher Sea Salt (1 1/2 teaspoon), Ground Ginger (1 teaspoon), and Cayenne Pepper (1/2 teaspoon) to the same small bowl. Set aside.
Step 3
Add Canola Oil (4 tablespoon) to a deep soup pot, and heat over medium-high until oil shimmers. About 1 minute.
Step 4
Add the Yellow Onion (2) to the pot, and sauteé until evenly browned. About 10 minutes.
Step 5
In the same pot, add Ginger Paste (2 teaspoon) and Garlic Paste (2 teaspoon) and sauteé for 30 seconds.
Step 6
Add Eye of Round Beef Roast (2 pound) and a little more oil if the pot seems dry, and stir fry for 5 minutes.
Step 7
Add the bowl of spices, coating the meat, and cook until fragrant, about 30 seconds.
Step 8
Add Water (7 cup), bring to boil. Then, turn down to a simmer and cover. Cook for 3-4 hours, until the meat is fork tender.
Step 9
Take out a cup of the stew liquid, cool for a minute, and stir in All-Purpose Flour (2 tablespoon), whisking with a fork to form a slurry. Stir back into the pot, allow to cook uncovered for another 15 minutes, until the Nihari has thickened.
Step 10
Salt to taste. Top each bowl with Fresh Cilantro (1 bunch), Green Chili Pepper (4), and Fresh Ginger (1 inch). Serve with wedges of Lime (4) and Naan (to taste).

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Nutrition Per Serving
Calories
622
% Daily Value*
Fat
25.3 g
32%
Saturated Fat
4.8 g
24%
Trans Fat
0.5 g
--
Cholesterol
172.4 mg
57%
Carbohydrates
25.1 g
9%
Fiber
6.2 g
22%
Sugars
11.6 g
--
Protein
70.6 g
141%
Sodium
1173.5 mg
51%
Vitamin D
--
--
Calcium
181.9 mg
14%
Iron
7.5 mg
42%
Potassium
1204.6 mg
26%
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