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Pakistani-Style Spiced Beef Stew

Pakistani-Style Spiced Beef Stew

An Instant Pot version of Pakistan’s rich, aromatic beef stew nihari.

By Julia RackowApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1¾ hours
  • Slow Cook Time
    7-8 hours
  • Active time plus cooling
    40 minutes active

This rich, aromatic stew, called nihari, traditionally is made with a special seasoning blend known as nihari masala, a mixture that might contain more than a dozen spices. To create similar complexity with far fewer ingredients, we rely on curry powder (for color and savory notes) and garam masala (for its spicy warmth). Lemon juice stirred in at the end adds brightness that balances the stew's richness. Serve with basmati rice or warmed flatbread and, if you desire a little spice, garnish with sliced jalapeño or serrano chilies.

Tip

Don't slice the onions too thinly. A ½-inch thickness or so ensures the pieces won't turn to mush during pressure cooking. Make sure to cook the onions until browned, as this builds flavor.

Ingredients
  • 4

    tablespoons (½ stick) salted butter

  • 2

    medium yellow onions, halved and sliced ½ inch thick

  • 4

    medium garlic cloves, smashed and peeled

  • 3

    inch piece fresh ginger (about 2 ounces), peeled and cut into 6 coins

  • 2

    cinnamon sticks

  • Kosher salt and ground black pepper

  • 2

    teaspoons sweet paprika

  • 1½

    teaspoons fennel seeds

  • 1½

    teaspoons ground coriander

  • 1

    teaspoon curry powder

  • ½

    teaspoon garam masala

  • 2½

    pound boneless beef chuck roast, trimmed and cut into 1½-inch chunks

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons lemon juice, plus lemon wedges to serve

  • Chopped fresh cilantro, to serve

Step 1

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the butter and melt, then cook, stirring, until golden brown and has a nutty aroma, 2 to 3 minutes.

Add the onions, garlic, ginger, cinnamon and ½ teaspoon salt. Cook, stirring, until the onions are soft and golden brown at the edges, 10 to 12 minutes.

Stir in the paprika, fennel seeds, coriander, curry powder, garam masala, 2 teaspoons salt and 1½ teaspoons pepper, then cook until fragrant, about 30 seconds. Add 1 cup water and scrape up any browned bits. Add the beef and stir combine.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Remove and discard the cinnamon sticks and ginger coins.

In a small bowl, whisk the flour with 6 tablespoons of the cooking liquid until smooth, then stir into the pot. Select Normal/Medium Sauté.

Bring the stew to a simmer, stirring often, and cook until lightly thickened, 2 to 3 minutes. Press Cancel to turn off the pot. Stir in the lemon juice, then taste and season with salt and pepper.