Lahori Nihari (lahori Nihari)
Lahori Nihari is a traditional Pakistani dish that originated in the city of Lahore. It is a slow-cooked stew made with tender meat and a flavorful, aromatic gravy.
Ingredients
- 2 lbs beef shank
- 1/2 cup ghee
- 2 onions, sliced
- 4 cloves garlic, minced
- 2-inch piece ginger, grated
- 2 tbsp Nihari masala
- 6 cups water
- Salt to taste
Instructions
- Heat ghee in a large pot and add the sliced onions. Cook until golden brown.
- Add the beef shank, garlic, and ginger. Cook until the meat is browned.
- Stir in the Nihari masala and cook for 2-3 minutes.
- Pour in the water, add salt, and bring to a boil. Reduce heat, cover, and simmer for 4 hours or until the meat is tender.
- Once the meat is tender, remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 4 hours
- Total time:
- 4 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Serving bowls Serving spoons
Tools
Chef's knife Cutting board Grater
Serving suggestions
Serve Lahori Nihari with naan or steamed rice, and garnish with fresh ginger slices, green chilies, and lemon wedges.
Tips & tricks
For an extra depth of flavor, you can also add a spoonful of bone marrow to the Nihari while it simmers.
Cost
$20