NIHARI RECIPE

NIHARI RECIPE :
Ingredients: For Stock

Meat/beef/mutton/lamb (boung)/  with Bones

Onion.................................................. .........     1   
Ginger...........................................................  1 piece
Cinnamon stick.................................... ..........     2
Clove.............................................................     4
Black Pepper.................................................   .8 to10
Black cardamom ..................................... ......   2 to 3
Fennal seeds ............................................. .....  .2 tsp
Cumin seeds...................................................  2 tsp
Corriender seeds............................................  .2 tsp
Green cardamom ........................................ ... .2 tsp
Water................................................................5to 8 Cup




Ingredients For Curry :
Oil or Ghee..........................................................................................half cup
 Onions................................................................................................2 large chop
Ginger garlic Paste................................................................................2, 2 Tbsp
Tomato.................................................................................................2
Yogurt...................................................................................................2 Tbsp
Bay leaves ............................................................................................2
Nutmag& Mace( Javatri) Powder......................................................... .2 Tbsp
All Spice Powder...................................................................................1tsp
Nahari Masala.......................................................................................2 Tbsp
Red Pepper Powder............................................................................ .2 Tsp
Termearic Powder...................................................................................Half tsp
Corriender Powder................................................................................2 Tbsp
Corn flour, Wheat flour......................................................................... 1 Cup
Giger julienne, corriender leaves, green Peppers.....................................For garnish
Lemon slices..........................................................................................For Garnishing
Method :
First of all prepare meat stock add all stock ingredients with meat bones in a pan simmer for 2-3 hours until meat bones until tender or half done.
Heat your oil in adeep pan preferably nonstick pan. Add chop onion and fry until lightly golgen

than take off onion into pan and blend with tomatos, yogurt.

Heat oil add ginger garlic paste and stir until aromatic, add red chilli powder, termeric, corriender powder  ,nihari masala and cook add, next, add the meat and stir-fry on medium high heat for about 10 minutes, Yogurt mixture, stock and cook until meat curry is tender or cook.


Whilst the meat is cooking, warm up and lightly brown the atta flour on a small non-stick saucepan over low heat. This is to get rid of any raw smell from the flour and enhance the flavor. Allow the flour to cool in a bowl then add some water gradually whilst mixing to form a light paste with no lumps.
Tip:
You can use 2-3 tbsp. corn flour in place of the wheat/atta flour, just mix it with some water and we are done. This makes the process easier, however using roasted wheat flour is the more authentic way of making this traditional dish.
Turn up the heat and slowly add the whole wheat flour (or cornflour) paste into the pan whilst stirring continuously. This will thicken the gravy