Nihari Gosht with Bone Marrow
Nihari Gosht with Bone Marrow is a slow-cooked, deeply flavorful Pakistani stew known for its tender meat, rich bone marrow, and aromatic spices. This traditional dish offers a luscious, hearty experience, perfect for special occasions or a comforting meal.
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Ingredients
- 1 ½ kgbeef shank with bone marrow
cut into large chunks
- 2 tablespoonsginger paste
- 2 tablespoonsgarlic paste
- 4 tablespoonswheat flour (atta)
for thickening
- 150 mloil or ghee
- 3 mediumonions
thinly sliced
- 1 ½ literswater
- 2 teaspoonssalt
- 1 ½ teaspoonsred chili powder
- 1 teaspoonturmeric powder
- 1 tablespooncoriander powder
- 1 tablespoongaram masala powder
- 6 piecescardamom pods
- 5 piecescloves
- 1 stickcinnamon stick
about 2 inches
- 1 piecestar anise
- 6 piecesfresh lemon wedges
for garnish
- 0 ½ cupfresh coriander leaves
chopped, for garnish
- 2 tablespoonsginger julienne
for garnish
Instructions
Heat the oil or ghee in a large heavy-bottomed pot over medium heat. Add the sliced onions and fry until golden brown, stirring frequently to avoid burning.
Add the ginger and garlic pastes to the onions and sauté for 2-3 minutes until fragrant.
Add the beef shank with bone marrow pieces to the pot. Brown the meat on all sides over medium-high heat, about 8-10 minutes.
Add salt, red chili powder, turmeric powder, coriander powder, cardamom pods, cloves, cinnamon stick, and star anise. Stir to coat the meat well with spices.
Pour in 1.5 liters of water to cover the meat. Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 5 to 6 hours, or until the meat is extremely tender and falling off the bone.
In the last 30 minutes of cooking, mix the wheat flour with a small amount of water to form a smooth slurry. Gradually add this slurry to the pot while stirring continuously to thicken the sauce.
Add the garam masala powder and simmer for another 10 minutes. Adjust salt and spice levels to taste.
Remove the whole spices (cardamom, cloves, cinnamon, star anise) before serving.
Serve hot, garnished with fresh coriander leaves, ginger julienne, and lemon wedges on the side.
