Beef Shanks Curry - Nihari
This beef shanks curry or nalli nihari, is a classic Pakistani curry dish, that is among the most popular and delicious curry dishes in the world. It features mouth-watering chunks of beef in a spicy, gravy-like sauce that is slow-cooked for hours.
Servings 8 servings
Calories 167kcal
Cost $10
Ingredients
- 1 kg Shanks beef or veal
- 4 tbsp Cooking oil
- 2 tbsp Ghee
- 2 large Onions sliced
- 6 - 9 large Garlic cloves finely minced
- 3-inch piece Fresh ginger grated
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tbsp Coriander powder
- ½ tsp Cayenne pepper
- 4 tbsp Flour whole wheat or all-purpose
- 2 large Bay leaves
- ¼ cups Cilantro chopped coriander leaves
- 2 tbsp Lemon juice
Nihari spice mix
- 1 tsp Cumin powder
- 1 tsp Fennel powder
- 1 tsp Ground ginger
- ½ tsp Cardamom powder
- ½ tsp Ground cloves
- ½ tsp Ground cinnamon
- ½ tsp Black pepper
- ¼ tsp Nutmeg freshly grated
Instructions
- Spice mix - In a small bowl combine all the spices for the spice mix and set aside.1 tsp Cumin powder, 1 tsp Fennel powder, 1 tsp Ground ginger, ½ tsp Cardamom powder, ½ tsp Ground cloves, ½ tsp Ground cinnamon, ½ tsp Black pepper, ¼ tsp Nutmeg
- Shanks - Cut each shank into 3 to 4 pieces (3-inch each). Pat them dry and season with salt and pepper. Sprinkle some coriander powder and cayenne pepper over them. Then coat each piece in flour. Dust off excess flour1 kg Shanks, 1 tsp Salt, ½ tsp Black pepper, 1 tbsp Coriander powder, ½ tsp Cayenne pepper, 4 tbsp Flour
- Sear- In a large pot over medium-high heat, add 2 tbsp oil. Add the shank pieces and cook on all sides for 3 to 4 minutes. Remove from the pan and set aside. Pro tip - searing the meat will add more flavor and the flour will help thicken the sauce later.
- Saute - Reduce the heat to medium. To the same pan, add the remaining oil and ghee. Saute the onions until almost caramelized or lightly golden. Add the minced garlic, grated ginger, and bay leaves. Saute another minute or two.4 tbsp Cooking oil, 2 large Onions, 6 - 9 large Garlic cloves, 3-inch piece Fresh ginger, 2 large Bay leaves, 2 tbsp Ghee
- Spice mix - Next, add the spice mix with 1/2 cup water. Saute until all the water has evaporated and is fragrant. Pro tip- spices can burn easily so keep the heat to medium or low making sure to add water as necessary.
- Shanks - Return the shanks to the pan and add the lemon juice. Season with salt and pepper. Then, add 3 cups of water and bring to a boil. Cover the pan making sure you have a tight seal Pro tip - I like to use aluminum foil before the lid to ensure all the steam stays in the pot.2 tbsp Lemon juice
- Stovetop - Reduce the heat to a low simmer. Cook, stirring every 20 to 30 minutes until the meat is fork tender - this should take about 3 to 4 hours.
- Oven - Preheat the oven to 150C/ 300F/ Gas Mark 2. Transfer the covered pan to the oven and leave to braise for 3 to 4 hours or until fork tender. Make sure to check every 2 hours and, if necessary, add more water.
- Slow cooker - Transfer everything to the slow cooker pot. Close the lid and cook on low for 6 to 8 hours.
- Instant pot - if you do not have the time you can cook the shanks in a pressure cooker or instant pot on high for 45 minutes.
- Garnish - When done, taste and adjust the seasoning. Sprinkle some freshly chopped cilantro leaves.¼ cups Cilantro
Nutrition
Calories: 167kcal | Carbohydrates: 12g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 340mg | Potassium: 250mg | Fiber: 2g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 2mg