Nihari

                           
Nihari is a Pakistani, Indian, and Bangladeshi dish. It is a stew consisting of slow cooked beef or lamb garnished to taste and served with cooked brains or bone marrow.

RECIPE

Bong ka gosht(Mutton) 1 kg

Nalli 1 optional

Ginger garlic 1 ½ tbsp

Ghee(Clarified Butter) 2 cups

Prepared nihari masala 4 tbsp

Wheat flour 1 cup

Flour ½ cup

Chili powder 3 tbsp

Salt 2 tsp heaped

Water 10-12 cups

Ingredients for nihari masala

Cinnamon sticks ½ cup of 1 inch each

Black Cardamom 25

Green Cardamom 40

Cloves ¼ cup

Mace ¼ cup

Black pepper ½ cup

Fennel seeds½ cup

Grinded katchri (Meat tenderizer)¼ cup

Kaskas(Poppy seeds) ¼ cup

Chili powder ¼ cup

Saunt(dry ginger) grinded ¼ cup

Method for nihari masala

Grind altogether finely. Put in an airtight bottle and use accordingly.

Method

Heat 2 cups ghee. Fry 1 ½ tbsp ginger garlic paste; add in 1 kg meat pieces along with 3 tbsp chili powder, 2 tsp salt and 4 tbsp prepared nihari masala. Fry well by sprinkle little water. Add in nalli and 10 to 12 cups of hot water. Add to the meat stirring continuously. Cover and again let it cook on very low flame for at least 2-3 hours. Serve with finely sliced ginger, chopped green chilies, lemon, coriander leaves and nan.