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The Hirshon Pakistani Lamb and Marrow Stew - نہاری

The Hirshon Pakistani Beef and Marrow Stew – نہاری


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4.3 from 3 reviews

Ingredients

Units Scale
  • 2 pounds beef shank, traditionally Pakistani beef bong
  • 1 pound beef bone marrow
  • 2 large onions, finely chopped
  • ***
  • Whole spices:
  • 4 whole green Cardamom, cut in 1/2
  • 1 whole Star Anise
  • 1 inch Cinnamon Stick
  • 2 Black Cardamom Badi Elaichi, cut in 1/2
  • 2 Bay Leaves Tej Patta
  • ***
  • For seasoning:
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Red Chili Powder
  • 2 tsp Garam Masala Powder
  • 1/4 tsp Nutmeg powder
  • 1/2 tsp Cardamom Powder
  • salt to taste
  • ***
  • 1 tablespoon fresh ginger, julienne cut
  • 1 tablespoon grated fresh ginger/garlic paste
  • 1 cup plain whole fat yogurt
  • 3 tablespoons all-purpose flour
  • 3 fresh green jalapeños, chopped finely, if desired
  • 1 handful fresh coriander leaves, finely chopped
  • 1 tablespoon lemon or lime juice (TFD prefers lime), more if desired
  • 1 1/2 cups cooking oil


Instructions

  1. Heat oil in a large cooking pot, and fry the onion till golden brown.
  2. Add ginger-garlic paste. Add ½ the powdered spices. Add yogurt and mix well, you will have a gravy-like consistency.
  3. Add meat. beef shanks (beef bong) should be cut into very large pieces, about the size of your palm, so meat doesn’t take too long to cook. Add bone marrow (you can buy bong meat and bone marrow at any Pakistani store that sells fresh meat products).
  4. Combine whole spices in a muslin cloth (if you don’t have muslin cloth, you can use any thin clean cotton cloth like cheesecloth, size of a large handkerchief, but use it only for cooking!), add then place it in the pot.
  5. Cover the pot with lid, and cook on low heat.
  6. When the meat is extremely tender, take out the muslin cloth.
  7. Spoon out the oil from the gravy surface, and reserve it in a bowl.
  8. In a saucepan, add a little water (about ¼ cup), mix the flour in it well, then add it to the gravy, and cook for 5 minutes.
  9. Add remaining ½ of the powdered spices, and let it simmer on low-medium heat for 15 minutes. Pour the reserved oil back in the gravy, and turn off the heat (if the fat/oil seem too much on the top of the gravy, skim it off).
  10. Add chopped green chili, finely chopped cilantro, fresh julienned ginger, and some fresh lemon or lime juice when serving the nihari in a large serving dish.
  11. Serve hot with tandoori naan or chapati.
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