Lahori Beef Nihari with Bone Marrow and Ginger Julienne

By AislePrompt Editorial · Published 2026-10-17 · Updated 2026-10-17

Beef shank slow-simmered overnight-style in a fennel, long pepper and dried ginger spice blend, then thickened with toasted atta flour into a glossy, deep-red stew. It's finished Lahori-style with bone marrow, fresh ginger julienne, green chilies and a squeeze of lime. This Pakistani-inspired beef recipe, ready in about 330 minutes, pairs beef marrow bones, ghee, yellow onions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs (900 g) bone-in beef shank, cut into large pieces
• 2 pieces (about 8 oz / 225 g) beef marrow bones
• 1/2 cup ghee
• 2 large yellow onions, thinly sliced
• 1 1/2 tbsp ginger paste
• 1 1/2 tbsp garlic paste
• 2 tsp Kashmiri red chili powder
• 1/2 tsp ground turmeric
• 2 tsp, or to taste salt
• 1 tbsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 6 green cardamom pods
• 2 black cardamom pods
• 6 cloves
• 3 pieces long pepper (pippali)
• 1 (2-inch) cinnamon stick
• 1 star anise
• 1 mace blade
• 1/4 tsp nutmeg, freshly grated

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Instructions

1. Step 1: Make the nihari masala: in a dry skillet over medium-low heat, toast the fennel, cumin, black peppercorns, green and black cardamom, cloves, long pepper, cinnamon, star anise, mace and bay leaves for 2-3 minutes, until fragrant. Cool, then grind to a fine powder. Stir in the nutmeg and dried ginger powder.
2. Step 2: Heat 1/4 cup of the ghee in a heavy Dutch oven over medium heat. Add half of the sliced onions and fry for 10-12 minutes until deep golden. Remove half of the fried onions and set them aside for garnish.
3. Step 3: Add the ginger and garlic pastes to the pot and cook for 1 minute. Add the beef shank and marrow bones and sear on all sides for 6-8 minutes.
4. Step 4: Stir in the chili powder, turmeric, salt and 2 1/2 tablespoons of the nihari masala. Cook for 3 minutes, adding a splash of water if the spices begin to stick.
5. Step 5: Pour in 8 cups of water and bring to a boil, skimming off any scum. Cover tightly, reduce the heat to the lowest setting and simmer for 4 to 4 1/2 hours, until the beef is falling off the bone. Alternatively, bake covered at 300°F (150°C) for the same time.
6. Step 6: Meanwhile, toast the atta in a dry pan over low heat for 5-6 minutes, stirring constantly, until it turns light brown and smells nutty. Cool, then whisk it into the remaining 2 cups of water until smooth.
7. Step 7: Slowly stream the flour slurry into the simmering nihari while stirring. Simmer uncovered for 20-25 minutes, stirring often, until the gravy is silky and coats a spoon.
8. Step 8: Make the tarka: heat the remaining 1/4 cup of ghee in a small pan, fry the remaining sliced onions until golden, then take the pan off the heat and stir in the garam masala and 1/2 teaspoon of the nihari masala. Pour over the nihari and let it rest for 10 minutes so the ghee rises to the surface.
9. Step 9: Scoop the marrow from the bones into the stew. Serve hot, garnished with ginger julienne, green chilies, cilantro, the reserved fried onions and lime wedges, alongside naan or khameeri roti.