Lahori Nihari: Slow-Smoked Beef Stew with Yogurt and Warm Spices

Slice 2 large yellow onions thinly. Roughly crush 8 garlic cloves and slice the 3-inch ginger piece. Set aside the whole spices: 2 cinnamon sticks, 6 cloves, 2 star anise, and 2 teaspoons cumin seeds.

Heat 4 tablespoons sunflower oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they turn deep golden brown and caramelized, about 20-25 minutes. Do not rush this step — the sweetness of the onions forms the backbone of the nihari.

Add the crushed garlic and sliced ginger to the caramelized onions. Cook for 3-4 minutes until fragrant and the raw garlic smell mellows.

Add the whole spices (cinnamon sticks, cloves, star anise, and cumin seeds) directly to the pot. Stir and toast in the oil for 60 seconds until they crackle and release their aroma.

In a small bowl, mix the ground spice blend: 2 tablespoons cumin, 1 teaspoon turmeric, 2 teaspoons cayenne, 1 teaspoon cinnamon, 1 teaspoon black pepper, 1 teaspoon ground ginger, and 2 teaspoons salt.

Cut the 1.5 kilograms beef steak into large 3-inch pieces, keeping some bone-in if possible for traditional depth. Pat the beef dry with paper towels and season generously with the spice blend, rubbing it into all surfaces.

Increase heat to high. Working in batches, sear the seasoned beef pieces in the spiced onion base for 3-4 minutes per side until deeply browned on all edges. Do not crowd the pot — proper searing creates the smoky char Bilal insists upon. Set browned beef aside.

Chop the 2 medium tomatoes roughly. Return all the seared beef to the pot. Add the chopped tomatoes and 4 cups chicken broth. Stir gently to combine.

Chop the 2 medium tomatoes roughly. Return all the seared beef to the pot. Add the chopped tomatoes and 4 cups chicken broth. Stir gently to combine.

In a small bowl, whisk 1 cup yogurt until smooth. Gradually ladle about half a cup of the hot cooking liquid into the yogurt, whisking constantly to temper it. This prevents the yogurt from curdling when added to the hot stew.

Stir the tempered yogurt into the simmering nihari. Let it cook for another 15-20 minutes, uncovered, allowing the gravy to thicken and the yogurt to meld into the sauce. Taste and adjust salt and cayenne as needed.

For the finish, julienne 2 inches of fresh ginger and roughly chop the half cup of cilantro. These bright elements cut through the rich, slow-cooked gravy.

Squeeze the juice of 1 lemon into the nihari and stir gently. This tanginess is essential to balance the deep spices.

Serve the Lahori Nihari in deep bowls with generous spoonfuls of gravy. Top with the fresh julienned ginger and chopped cilantro. Serve alongside 3 cups steamed basmati rice cooked with a pinch of salt.