Easy Nihari (Pakistani Beef Stew)

I'm not sure if I've commented before, but I wanted to let you know I first made nihari with your recipe in 2020 - it was during covid lockdown and my husband was craving some comfort food and the restaurants were closed so we were missing South Asian food. This is one of our favorite weekend breakfasts. It's so delicious and it always makes the day special, and even the night before the entire house smells amazing. We have the day off work today, so our nihari breakfast is fueling us for cleaning the house and cooking for the guests tomorrow. Thank you so much for this recipe! We love it so much!!!

I want to say - we don't change anything, but we have noticed that the cut of meat makes a big difference in the end flavor. One time we used a lean cut and the spices really shone through; one time we used a fattier cut, and it was delicious (and my husband felt it was more authentic) but the fat kind of tamps down the spices a little bit. It's always delicious, but for other commenters who aren't sure why their nihari seems to be "missing something" - it might be the cut of meat you're using.

Love the fact that you provide gluten free notes. I've been making your recipe and has been loved by all. We recently switched to gluten free so I came back to check your note on it. Much appreciated!

I came looking to see if you had a nihari recipe after remembering how good your chicken biriyani recipe was and you did not disappoint. I used your recipe as basis for a lamb nihari and it was delicious. The whole family loved it!

I used 3kg of bone in lamb shanks for extra flavour. Assuming a meat yield of around 2kg without the bones, I quadrupled your recipe. I reduced the oil and used 240g of rapeseed oil (around 1 cup) as there was a reasonable amount of fat in the shanks that would melt into the dish. I cooked the nihari in a 14L oval Le Creuset casserole dish. I poured in enough water so that the shanks were about 80%-90% covered. I had to add more water later so next time I'll add enough water to fully submerge them at the start. I cooked it for 4 hours before adding the atta slurry. I sifted out the bran first to make smoother slurry then added it to the nihari after so any flavour it imparted wasn't missed. When stirring in the slurry, the lamb started to come off the bone and fall apart. Next time - I will carefully remove the shanks before adding the slurry.

I made two light salads alongside it to balance out the meal - a cabbage, carrot and radish salad dressed with greek yoghurt, lemon, tahini, garlic and olive oil; and a fennel, rocket, orange and red onion salad dressed with olive oil and lemon juice.

Hey Izzah!
I made this nihari and everyone loved it a lot! But to me there was some small layer of flavor that was missing from the best stuff back home. I saw in the comments maybe a lot extra ginger powder, I've already tried increasing the packet powder previously and I know that's not it. It's not a flavor you can get from the packets at all. Do you have any idea what I'm talking about?

I think the stovetop recipe might need to be adjusted. 9 cups of water was way too much for the written amount of meat and left the nihari watery and bland even with all the rest of the instructions followed even after cooking off the liquid + nihari atta slurry. Had to remove liquid and added a few tablespoons of atta-water slurry to thicken it up and added more shan masala to bring flavor back. Once those steps were taken it was delicious! 

We've made your nihari recipe dozens of times, and it always turns out amazingly delicious! Thanks! We've made it on the stove top, slow cooker, and instant pot, and with every cut of beef possible. Never used the store bought masala, only your masala recipe. Our favorite method is the slow cooker as we think the flavor is deeper and more delicious. So good!!!

SA Izzah
I want to serve 12 as a family dinner the night before a wedding. I prefer stovetop and made the 1x recipe as posted to test the flavors.

I used your nihari masala
And the results were incredible. Thank you for this recipe!

I am wondering if 41/2 lbs of beef is enough for a crew of 12 big eaters. It is the only entree. If I use 9lbs/18 cups water, would I still use the spices as listed for 1.5 lb meat but multiplied by6 for 9 lbs? Will that make the gravy too spicy?
Thank you for your help!

I used chuck roast in your recipe this week because it was what I had and it turned out great. I love this recipe. Thank you! I have missed eating nihari and am so happy to be able to make it myself now. I will have to try some of your other recipes now.

is there a video - there is a shop called Giftoes and they do the best Nihari gravy.

Tbf I have only tasted their and fell in love. i could drink this all myself a bit too oily but I remove that.

can you show how to make great gravy? then I get the beef and slow cook it.. job done gravy....