Beef Nihari is a traditional Pakistani and North Indian dish known for its rich and flavorful taste. It's a slow-cooked stew made with beef (often with bones for added flavor) and a blend of spices. The term "Nihari" comes from the Urdu word "Nihar," which means "morning," as it was traditionally eaten as a breakfast dish, especially after a long night of fasting or work.

Here’s a general idea of how it's made:

1. Ingredients: Beef (often with bone-in pieces for more flavor), onions, ginger, garlic, Nihari masala (a spice blend), flour, and various spices like cumin, coriander, and turmeric.

2. Preparation:

   • Searing: The beef is first seared to develop a deep, caramelized flavor.
   • Cooking the Base: Onions, ginger, and garlic are sautéed until golden, then spices are added.
   • Simmering: The beef is added along with water or beef broth, and it's simmered slowly for several hours. This slow cooking helps break down the collagen in the bones, creating a rich, hearty broth.
   • Thickening: A mixture of flour and water is often added towards the end to thicken the stew.

3. Serving: Nihari is typically garnished with fresh cilantro, ginger slices, and sometimes lemon wedges. It's usually served with naan or steamed rice.

The use of bone-in beef adds depth to the flavor, making it a comforting and hearty dish that's perfect for special occasions or a cozy meal.