Nihari

Nihari is a slowly cooked meat stew, often made with beef in Pakistan. Izzah Cheema’s recipe uses beef shank or stewing beef with browned onion, garlic, ginger and a mixture of whole and ground spices. The meat simmers until very tender; atta flour mixed with some broth is then stirred in to thicken the sauce.^[1]

The flour mixture cooks further until the stew has the consistency of a thick soup. Cheema serves nihari with naan or sheermal, accompanied by lemon wedges, thin ginger strips, fresh coriander and green chillies. Other preparations use lamb, goat or chicken; marrow-bone versions are known as nalli nihari.^[1]