Beef Stew With Ginger (Nehari)

Beef Stew With Ginger (Nehari)
4.5 from 2 ratings
On more festive occasions, Pakistanis turn to the style of cooking known as Mogul cuisine. For nearly 300 years, the court of the ''Grand Mogul'' in Delhi was a byword for luxury and extravagance, symbolized by architectural masterpieces like the Taj Mahal. No expense was spared in the Mogul kitchens, where a hundred separate dishes were prepared each day for the emperor. Today, in Pakistan and in India, the Moguls' culinary heritage lives on in dishes like nehari, a sumptuous dish in which pieces of beef are slowly cooked in yogurt, spices and chilis to produce a characteristic thick dark gravy. —Colleen Taylor Sen, Chicago TribuneThis recipe comes from Salim Khan, owner of Tasty Eat restaurant in Chicago. This recipe was originally published in the Chicago Tribune.
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Beef Stew With Ginger (Nehari) recipe - The Daily Meal
Total time: 2.82 hours
  • 2 large onions, sliced
  • 1 tablespoon vegetable oil
  • 1 pound boneless lean beef, cut into 1 1/2-inch cubes
  • 1 one-inch piece ginger
  • 3 to 4 cloves garlic
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 6 cloves
  • 1 teaspoon cumin seed
  • 8 black cardamom seeds
  • 8 black peppercorns
  • 1 two-inch piece cinnamon stick
  • 2 teaspoon flour
  • 4 cup water
  • garnishes: sliced ginger, sliced green chilies, chopped fresh cilantro (coriander) leaves
  1. In medium Dutch oven, cook 2 large sliced onions in 1 tablespoon vegetable oil until brown, about 5 to 6 minutes. Add 1 pound boneless lean beef (cut into 1 1/2-inch cubes); cook and stir over medium heat for 30 minutes.
  2. Grind a 1-inch piece of ginger and 3 to 4 cloves of garlic in blender or food processor with a little water until smooth. Add to meat; cook 10 minutes longer. Add 1 teaspoon chili powder and 1 teaspoon salt; cook 30 minutes more.
  3. Meanwhile, make the garam masala. In spice grinder or coffee grinder, grind 6 cloves, 1 teaspoon cumin seeds, 8 black cardamom seeds, 8 black peppercorns and a 2-inch piece of cinnamon stick. Grind until mixture resembles a fine powder.
  4. Mix 2 teaspoons flour and the garam masala with a little water. Stir into beef mixture. Stir in 4 cups water. Mix well. Cook, tightly covered, over very low heat, stirring often, until meat is tender, about 1 hour.
  5. Add garnishes. Serve with bread.