Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Spices
Braise
Thickener
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Brown · About 8 min
- Brown beef in oil from 70 ml neutral oil, 1200 g beef shank, 200 g onion, sliced, 20 g garlic, 20 g ginger, add onion, garlic and ginger 8 minutes. Stir in 2 tsp ground fennel, 2 tsp ground coriander, 1 tsp cumin, 1 tsp ginger powder, 1 tsp chili powder, ½ tsp cinnamon, ¼ tsp cloves, 1 tsp salt for 1 minute.
Braise · About 240 min
- Add 1800 ml water; cover and simmer 3.5–4 hours until meat is very tender.
Check: Look for this result: meat is very tender.
Thicken · About 10 min
- Whisk 50 g wholewheat flour, 120 ml cold water, stir into stew and simmer 10 minutes. Add 20 g ginger, cut into strips, 20 g coriander, 40 ml lemon juice.
Tips
- Use a slow gentle simmer to soften the shank connective tissue.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use lamb shanks with a shorter braise.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Cook Nihari one day ahead. Cool in shallow portions, refrigerate promptly and reheat gently to 74°C / 165°F. Add fresh herbs or crisp toppings after reheating.
FAQ
What matters most when making Nihari?
Use a slow gentle simmer to soften the shank connective tissue.
What can I substitute in Nihari?
Use lamb shanks with a shorter braise.
Can I prepare Nihari ahead?
Cook Nihari one day ahead. Cool in shallow portions, refrigerate promptly and reheat gently to 74°C / 165°F. Add fresh herbs or crisp toppings after reheating.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
