Authentic Pakistani Nihari (Slow-Cooked Lamb or Beef Nihari)

Authentic Pakistani Nihari (Slow-Cooked Lamb or Beef Nihari) - If you've ever had a bowl of nihari that made you pause mid-bite because it was so rich, velvety, deeply spiced and comforting then you already know this is not just another curry. It feels like home. Nihari is an experience. It fills your home with warmth, rewards patience, and somehow tastes even better the next day.

Read more: Authentic Pakistani Nihari (Slow-Cooked Lamb or Beef Nihari)

This recipe gives you restaurant-style Pakistani nihari at home with minimal fuss. You can make it entirely on the stovetop or use a pressure cooker, and either way, the result is melt-in-your-mouth meat, swimming in a glossy, intensely flavorful gravy.

Whether it's for a weekend breakfast, brunch, or simply because you're craving comfort in a bowl, this nihari delivers every time.

Jump to:

• History of Nihari
• Ingredients and Why They Matter
• How to Make Nihari
• Choosing the Right Meat
• Using Nihari Masala Powder
• Homemade Nihari Masala
• Serving Suggestions
• Variations and Substitutions
• Tips for Perfect Nihari
• Storage
• FAQs
• 📖 Recipe

History of Nihari

Nihari originated in the Mughal kitchens of South Asia, traditionally slow cooked overnight and eaten at dawn. Nihār is an Urdu word and it comes from the Arabic word Nahar meaning 'morning'. Initially a royal breakfast, it eventually found its way into streets and homes across Pakistan. Today, it's closely tied to weekend mornings, Eid celebrations, and family gatherings. In Lahore or Karachi, it's not uncommon to see long lines outside nihari shops before sunrise.

A special variation called Nalli Nihari uses beef bones to release rich marrow, giving the stew a buttery, decadent flavour. While this recipe works beautifully without bones, adding them will deepen the taste even further.

Ingredients and Why They Matter

Nihari's magic is in balance, patience, and technique rather than an overwhelming ingredient list.

Beef shank is ideal - the bones and connective tissue release collagen as they cook, producing that signature silky gravy. Boneless stew meat works too, but for the richest texture, choose shanks. I use Lamb Shoulder which is a fatty cut of meat, Beef Shanks or Beef Short Ribs.

Onions, ginger, and garlic create the aromatic base, while whole and ground spices such as star anise, cinnamon, cardamom, fennel, mace, paprika, cumin, coriander, turmeric, and a touch of chilli and add depth and warmth.

Nihari masala, either homemade or store-bought, ties everything together.

Atta (whole wheat flour) thickens the gravy naturally. For a gluten-free option, dry-roast brown rice or sorghum flour before mixing it in. Ghee enriches the dish, and fresh garnishes like julienned ginger, green chilies, lemon, and corainder add brightness that cuts through the richness.

How to Make Nihari

The key to a great nihari is layering flavour intentionally:

Step 1: Roast & Grind Spices

Heat a dry pan over medium heat.
Add all whole spices for the Nihari masala and roast for 1-2 minutes, until fragrant.

Let cool slightly, then grind to a fine powder using a spice grinder or mortar and pestle.

Step 2: Sear the Meat

In a heavy-bottomed pot, heat oil and ghee together over medium-high heat.
Add lamb chunks and sear for 6-7 minutes, until browned on all sides.

Remove meat from the pot and set aside.

Step 3: Caramelise Onions

Add sliced onions to the same pot.

Cook over medium heat, stirring frequently, until they turn dark golden brown (approximately 17-20 minutes).
Keep a close eye to prevent burning.

Step 4: Cook Aromatics

Add garlic and ginger paste to the caramelized onions.
Cook for 2 minutes, stirring continuously until fragrant.

5: Build the Curry

Stir in Salt, Pepper, Nihari masala, Kashmiri chili powder, ground ginger, and turmeric powder.
Cook on medium heat for 3-4 minutes, stirring constantly to release the spices aromas.

Step 6: Add Meat & Simmer

Return the seared meat to the pot.

Add water and bring to a gentle boil.

Reduce heat to low, cover, and simmer for 3.5 hours (or pressure cook on high for 35 minutes).

Note - Check the Water at regular intervals and top up if needed.

If using beef shanks, simmer longer (approximately 4-6 hours on low until tender). If using a standard cut of Beef, cook for 4 hours.

Step 7: Prepare Flour Slurry

Dry roast the Flour for 1-2 minutes in a dry pan.

In a small bowl, mix flour and water until smooth.
Slowly pour into the Nihari, stirring to combine.

Cook on low heat for 15-20 minutes, until the curry thickens.

Step 8: Make the Tempering

In a small pan, heat ghee over medium heat.
Add sliced onions, cumin seeds, and paprika.
Cook until golden brown and crispy. Pour this flavourful topping over the Nihari just before serving.

Choosing the Right Meat

The heart of any Nihari is its meat. Traditionally, boneless beef shanks, also called beef shins, are used. If you can't find that, pre-cut beef meat works fine ideally from the shoulder (chuck) or rear muscle (round). I almost always use shoulder pieces because they stay tender like in my Lamb Shoulder recipe or this Haleem recipe.

Tip: look for marbling. Fat streaks in the meat give the Nihari richness and depth. The better the beef, the more luxurious the final dish.

Using Nihari Masala Powder

Nihari is a dish of spices. I have used pre made Nihari Masala and to be honest it is fantastic! So if you don't want to make your own Nihari Masala, then you can use a boxed mix instead.

Always taste as you go and adjust salt and spice according to the brand of masala you're using.

Homemade Nihari Masala

Whenever I can, I reach for fresh spices but now I make my own Nihari Masala blend that's perfect for this recipe. I did however, accidentally drop it all over the floor the day my inlaws were coming over for dinner and i did have to remake it!

2 Black Cardamom Pods

4 Bay Leaves

2 Star Anise

4 Cloves

8 Green Cardamom Pods

½ teaspoon Fennel Seeds (saunf)

⅛ teaspoon Mace or 1 small Mace blade

½ teaspoon Black Peppercorns

1 tablespoon Cumin Seeds

1 tablespoon Coriander Seeds

1 tablespoon Caraway Seeds (Shah Jeera)

⅛ teaspoon Nutmeg

1 small Cinnamon Stick

Roast and grind all the ingredients until they form a fine powder. The aroma alone will make your kitchen feel like a bustling spice market!

Serving Suggestions

Nihari is traditionally enjoyed as a main course or a leisurely brunch. It pairs beautifully with Garlic Naan.

Garnishes are more than decoration. They bring brightness, texture, and flavour contrast. I always serve with lemon wedges, julienned ginger, chopped coriander, freid onions and green chilli peppers. They make each bite lively, tangy, and refreshing.

Variations and Substitutions

Chicken Nihari: Requires less cooking time and yields a lighter flavour.

Boneless beef or lamb: Convenient but less gelatinous.

Gluten-free: Substitute dry-roasted brown rice or sorghum flour for atta.

Bone-in (Nalli Nihari): Adds richness and marrow flavour, optional for depth.

Yoghurt - For a subtle tang and extra body, you can whisk in 1-2 tablespoons of yogurt before adding the slurry.

Tips for Perfect Nihari

Tender meat is essential: Nihari isn't done until the meat practically shreds on its own.

Get the gravy right: The end result should be thick, like a rich soup. If it feels too heavy, stir in boiling water to reach your preferred consistency.

Slow cooker adjustments: If it ends up too thin, finish on the stovetop to reduce and thicken.

Cut size matters: Restaurants often serve large chunks (3-4 inches), which keeps the meat tender. I go for medium cubes that are easier to serve and eat.

Storage

Store leftovers in an airtight container in the refrigerator for up to four days, or freeze for up to two months.

Reheat gently on the stovetop with a splash of water to restore consistency.

FAQs

What makes the broth thick?
Collagen from beef shank plus the atta slurry gives nihari its signature, velvety texture.

Is it spicy?
It's aromatic and warming rather than aggressively spicy; adjust chili to taste.

Can I make nihari in a pressure cooker or Instant Pot?
Yes, but finish the final simmer uncovered with the atta slurry for the best consistency.

Can nihari be frozen?
Absolutely. Reheat gently with a splash of water; avoid over stirring so the meat remains intact.

More comforting recipes:

Lamb Haleem - South Asian style

Nan Gosht - Indian Lamb Curry

Daal Gosht Chawal - Lentils with Lamb and Rice

Masoor Daal (Red Lentils) with Garlic Tadka

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