50 minCurries & comfortTimes are estimates, including soaking or resting where shown.
Slow-cooked Beef Nihari
An unhurried beef stew with a smooth, warming gravy.
Prep20 min
Cook3 hr 20 min
Soak / rest0 min
Total3 hr 40 min
Let’s get cooking.
- 01
Grind fennel. Slice onion and mince garlic and half the ginger. Brown onion in oil, add beef and fry 5 minutes. Add minced ginger, garlic, ground spices and salt; stir for 1 minute.
- 02
Add 1.4 litres water, bring to a gentle boil and skim. Cover and simmer on very low heat for about 3 hours, checking occasionally, until the beef is fork-tender. Top up with hot water if needed.
- 03
Whisk flour with the remaining 100 ml cold water until smooth. Stir into the simmering stew and cook 15–20 minutes, stirring often, until lightly thickened and no raw flour taste remains.
- 04
Finish with remaining ginger cut into strips, coriander and lemon juice. Serve with warm bread.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Wheat
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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