Low Sodium Beef Nihari

Indulge in the rich, comforting flavors of Low Sodium Beef Nihari, a heartwarming twist on the traditional Pakistani slow-cooked stew. This satisfying dish features tender, melt-in-your-mouth beef shank simmered in a fragrant blend of ground coriander, cumin, turmeric, and cayenne pepper, all brought together with a creamy touch of yogurt and a velvety base of whole wheat flour. Perfect for those watching their salt intake, this recipe swaps in low-sodium beef stock and an optional salt substitute to deliver bold taste without compromising health goals. Garnished with aromatic fresh cilantro, julienned ginger, and a spritz of tangy lemon, this dish pairs beautifully with warm naan or fluffy basmati rice. Slow-cooked to perfection in just one pot, it's an impressive yet approachable meal fit for cozy gatherings or special occasions.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 pounds beef shank
• 3 tablespoons vegetable oil
• 2 large onion, finely sliced
• 2 tablespoons fresh ginger, grated
• 5 large garlic cloves, minced
• 2 tablespoons whole wheat flour
• 8 cups water
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 0.5 teaspoon cayenne pepper
• 1 teaspoon turmeric powder
• 0.5 cup plain yogurt
• 4 cups low-sodium beef stock
• 3 medium green chilies, slit
• 0.5 cup fresh cilantro, chopped
• 1 for garnish lemon wedges
• 2 tablespoons fresh ginger, julienned
• 1 teaspoon salt substitute (optional)

Directions

Step 1

Heat vegetable oil in a large, heavy-bottomed pot over medium heat.

Step 2

Add sliced onions and sauté until golden brown, about 10-12 minutes.

Step 3

Stir in grated ginger and minced garlic, cooking for another 2-3 minutes until fragrant.

Step 4

Add whole wheat flour and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.

Step 5

Slowly whisk in water to create a smooth mixture free of lumps.

Step 6

Add beef shank pieces to the pot, stirring to coat them with the spice and onion mixture.

Step 7

Mix in ground coriander, ground cumin, cayenne pepper, and turmeric powder.

Step 8

Incorporate plain yogurt, stirring continuously to prevent curdling.

Step 9

Pour in the low-sodium beef stock and bring the mixture to a boil.

Step 10

Reduce the heat to a simmer, cover the pot, and let it cook for about 3-4 hours until the beef is tender and the gravy has thickened, stirring occasionally.

Step 11

In the last 30 minutes of cooking, add slit green chilies.

Step 12

Taste the nihari and add salt substitute if desired.

Step 13

Once cooked, remove from heat, and garnish with julienned ginger and chopped cilantro.

Step 14

Serve hot with lemon wedges on the side.

Nutrition Facts

Serving size	(4503.0g)

Amount per serving	% Daily Value*
Calories	2280.3

Total Fat 90.2g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 25.3g
Cholesterol 754.4mg	0%
Sodium 1405.9mg	0%
Total Carbohydrate 80.1g	0%
Dietary Fiber 16.7g	0%
Total Sugars 25.4g
Protein 304.2g	0%

Vitamin D 58.8IU	0%
Calcium 849.5mg	0%
Iron 48.2mg	0%
Potassium 9300.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 51.8%

Carbs: 13.6%