Nihari (Beef Stew)

Nihari is no joke when you are from Karachi City, Pakistan. Just check out this YouTube video about the "5 Must Visit Nihari Places in Karachi":

Nihari was a special treat when growing up in Karachi City, Pakistan, and Faisal cannot remember ever making it at home until he arrived in the U.S. Fridays, like Sundays in America, were off days from school and work. The whole family would load up in the car and drive about 30 minutes to a restaurant called Sabri, a "Mom & Pop" type of place known for having the best Nihari around. Maybe that YouTube video was supposed to be about the Top 6 Nihari Places in Karachi and they left out #1? Lines were long to order at Sabri, but the Nihari would be served quickly on shallow steel plates. Maybe you would have to wait a few extra minutes for a fluffy naan to go with it, but you needed it to sop up the flavorful gravy, and it was always worth the wait. 

Homeless folks would hang out around the restaurant and patrons entering or leaving Sabri would often purchase Nihari to share with them.

Sabri Nihari is so popular, that there were copycats that opened restaurants in Chicago and Houston, although the Houston location has gone out of business. 

If you like Carne Guisada, then you are sure to enjoy Nihari. Flavors are different, but tender cuts of beef in a flavorful gravy are sure to please your palate. Low and slow is key! Check out my Sabri Nihari rendition below:

insert photos of ingredients 

Nihari (Beef Stew)
t = teaspoons; T = Tablespoons

2# lean beef stew meat, tenderized OR boneless beef ribs cut in ½” cubes

1 box Shan Nihari

2 T + 1 t vegetable oil

1 t Kashmiri chili powder

1 small red onion, sliced in rounds

4 c water

2 heaping large spoonfuls of wheat flour

For garnish:

Chopped cilantro

Chopped ginger

Chopped Indian peppers

Chopped green bell pepper

Lime juice

Heat 2T oil in pot, add beef, Shan Nihari, and chili powder. Cook on high heat, stirring constantly, 3-4 minutes. Add 1 cup water. Lower to medium. Cover. Cook 20-25 minutes, checking and stirring every 5 minutes. Taste a piece of meat to see if tender. Combine 2 cups water and wheat flour. Turn heat to high. Add flour/water mixture to pot while stirring constantly. Add 1 cup water to empty flour/water bowl and add to pot, stirring constantly. Stir 2-3 minutes. Lower to medium heat. Cover, cook 15 minutes, checking every 2-3 minutes and stirring. While the stew is cooking, start another pan with 1 t vegetable oil to sauté the red onion slices until brown. Add onion to stew pot when 20-25 minutes cooking is done, do not stir. Turn off heat, cover for 5 minutes, then stir and serve. Add garnishes, serve with warm naan.