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Meat, South and Southeast Asian

Beef Nihari with Naan

Nihari is a Pakistani beef stew, slow cooked for hours in a spiced sauce with ginger and garam masala, served with naan. For 4 people, it takes 3 hours, mostly hands off, with medium difficulty and a cost of €4.00 per serving. The key is a very low, long simmer that melts the chuck until it falls apart.

If you've got time this weekend, try a nihari, a Pakistani beef stew that simmers low and slow in a silky, spiced sauce, served with naan.

Beef Nihari with Naan
Total time
3 h
Difficulty
Medium
Cost per person
€4.00
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Nihari is beef that's taken its time. The chuck simmers for hours over very low heat in a sauce built on warm spices, cinnamon, cumin, fennel, garam masala, until it turns tender and almost shreds apart. The sauce, thickened at the end, coats the meat in a glossy, clingy layer, sharpened by raw ginger and chili.

This is a dish to plan for a Sunday or a day when you're home, since the long simmer needs little attention but plenty of time. With its bold spices and chili kick, it suits adults or curious guests more than young kids. Warm naan and a squeeze of lemon at the table bring it all into balance.

The ingredients

4 people

Butcher

  • Beef chuck roast 800 g

Fruits and vegetables

  • Onion 2
  • Garlic 4 cloves
  • Fresh ginger 3 tsp
  • Lemon 1
  • Fresh cilantro 4 sprigs

Pantry

  • Flouroften in the pantry 2 tbsp
  • Garam masalaoften in the pantry 2 tsp
  • Chili powderoften in the pantry 1 tsp
  • Ground cuminoften in the pantry 1 tsp
  • Ground fenneloften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Bakery

  • Plain naan 4

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cut the chuck into large cubes and brown them in a pot in the oil, then set them aside. 10 min

    Don't brown all the meat at once, it would release water instead of searing.

  2. Sauté the sliced onions, garlic, and half the ginger, then add the chili, cumin, fennel, cinnamon, and garam masala. 10 min

    Watch the spices closely, they burn fast, add liquid as soon as they turn fragrant.

  3. Return the beef to the pot, pour in a liter of hot water, season with salt, and let it simmer covered over very low heat. 2 h 30

    The longer and gentler the simmer, the more the meat melts, nihari was traditionally cooked overnight.

  4. Stir the flour into a little cold water, pour it into the pot, and let the sauce thicken. 10 min

    Whisk as you pour to avoid lumps.

  5. Serve the nihari with the remaining ginger cut into matchsticks, the cilantro, lemon wedges, and warm naan.

    Lemon squeezed at the last minute cuts through the richness and brings out the spices.

Our tips to get it right

  • Pick a well marbled chuck roast rather than a lean cut, the fat renders during cooking and enriches the sauce.
  • If the sauce still looks thin after the flour step, let it simmer uncovered a few more minutes instead of adding more flour.
  • Cut the ginger matchsticks and chop the cilantro just before serving, they lose their bite and freshness if they sit too long.

The variations

  • Swap the chuck for lamb shoulder, it's the closest to the traditional version of nihari.
  • For a vegetarian version, replace the beef with cooked chickpeas and cut the simmering time to 30 minutes.
  • For a faster version, use beef already cut into small pieces and shorten the simmer to 1 hour 30 minutes, the meat will be slightly less tender.

What to serve it with

  • Warm naan or plain basmati rice
  • Red onions pickled in vinegar
  • Spiced black tea, like chai

Storage

Nihari keeps for 3 days in the fridge in a sealed container, and it's often even better reheated the next day. It freezes well for up to 2 months, without the naan. Reheat gently over low heat, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you make nihari ahead of time?

Yes, nihari is often even better made a day ahead, since the resting time lets the spices spread through the sauce. Just reheat gently before serving.

Can you use a different cut of beef instead of chuck?

Beef shank or cheek work just as well, they're both cuts meant for slow cooking that turn meltingly tender. Avoid lean, already tender cuts, they'd dry out.

Is nihari very spicy?

With one teaspoon of chili powder, it's warm but not fiery. You can cut the amount back if you're cooking for sensitive palates.

Can you make nihari in a slow cooker?

Yes, after browning the meat and blooming the spices in a pot, transfer everything to a slow cooker for 6 to 8 hours on low. Stir in the flour slurry near the end of cooking, just like in the stovetop recipe.

How long does it take to make a beef nihari with naan?

Count 3 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a beef nihari with naan?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef nihari with naan cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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