Slow-Cooked Spiced Beef Stew — Nihari
Around 30% fewer calories and significantly lower saturated fat, lean beef shin replacing bone-in shanks with surface fat skimmed thoroughly and ghee reduced, with the full depth of authentic slow-cooked Nihari spicing, the characteristic silky sauce, and the slow-braised tenderness of the original.
Pakistani
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g lean beef shin into large pieces. Thinly slice 1 onion. Mince 2 garlic cloves and grate 15g fresh ginger. Grind together Nihari spice mix: 1 tsp fennel seeds, 0.5 tsp cumin seeds, 0.5 tsp coriander seeds, 3 green cardamom pods, 1 black cardamom pod, 0.5 cinnamon stick, 3 cloves, 0.25 tsp black pepper, 0.25 tsp ground ginger, 0.125 tsp nutmeg. Mix 1.5 tbsp wholewheat flour with 2 tbsp water into a smooth paste.
Saute
Heat 0.5 tbsp ghee in a medium heavy casserole over medium-high heat. Fry sliced onion for 12 minutes, stirring occasionally, until deeply golden and caramelised. Add garlic and ginger, stir for 2 minutes until fragrant.
Bloom
Add the full Nihari spice mix, 0.5 tsp Kashmiri chilli powder, and 0.25 tsp turmeric. Stir for 1 minute over medium-high heat until the spices release their aroma.
Sear
Add beef shin pieces and stir to coat thoroughly in the spice base. Cook for 4 minutes over medium-high heat, stirring occasionally, until the meat is sealed on all sides.
Braise
Pour in 500ml beef stock and bring to a simmer over medium heat. Cover tightly and braise over the lowest possible heat for 2 to 2.5 hours until the beef is completely tender and falling apart.
Skim
Remove the casserole from heat and skim any surface fat thoroughly from the broth using a spoon. Stir in the flour paste gradually, stirring continuously for 2 minutes until well incorporated.
Simmer and plate
Simmer uncovered over medium-low heat for 12 minutes, stirring occasionally, until the sauce thickens to a silky consistency. Adjust seasoning with salt to taste. Ladle into bowls and garnish with fresh ginger julienne, sliced green chilli, fresh coriander, and serve with lime wedges.
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