Ingredients:
- Beef , 1 kg + Bones & marrow, 1 kg or 2kg lamb shanks
- Garlic paste, 2 tbsp
- Salt, to taste
- Onions, 3 medium, sliced
- Black Peppercorns, 10-12
- Haldi (tumeric) powder, ½ tsp
- Dhuniya (coriander) powder, 1 tsp
- Oil, 4 tbs
- Plain flour (maida), 3 tbs
- Ginger paste, 1 tsp
- Yoghurt, 1 cup
- Saunf (fennel seeds), 2 tsp
- Black pepper, ½ tsp
- Zeera (cumin), ½ tsp
- Seeds of 2 small illaichi (black cardamom)
- Cloves, 10
- Bari illaichi (big cardamom), 2
- Cinnamon, 1 stick
- Bay leaf, 1
- Jaifal (nutmeg), 1/4 tsp
Method:
- Boil beef , bones and marrow with 1 onion and peppercorns in 12 cups of water for 4-6 hours
- Set aside then get another pot for frying.
- Put oil in a pot.
- Add onion and fry till golden
- Add garlic paste and ginger paste then sauté for a minute or two.
- Dissolve the flour in half a cup of water and add this.
- Bring to boil.
- Mix yoghurt, salt, chili powder, tumeric, coriander and ground spices then add to pot.
- Stir until the oil separates
- Add a little water
- Add the meat.
- Leave to tenderize on very low flame, about 20-30 minutes.
- When meat has softened, make the curry into desired consistency.
- Garnish–Fry some onion slices in a little oil til golden brown and add to Nihari. Also garnish with fresh coriander, ginger and green chilies.
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