Nihari

Ingredients Instructions
1/2 Kg. beef -ask for Nihari meat (shank)
1? tsp. salt
? tsp red chili (Lal Mirch) powder
? tsp. Kashmiri chili (Lal Mirch) powder
? tsp. turmeric (Haldi) powder
1 tbs. coriander (Dhaniya) powder
1? cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
? tsp. garlic (Lehsan) paste

For garnishing

1 to 1 ? inch ginger (Adrak) (Julian)
2 tbs. chopped coriander (Dhaniya) leaves
3 to 4 chopped green chilies
2 Lemon (sliced)

Special Nihari spices

2 tbs. Fennel (Saunf)
? tsp black pepper (Kali Mirch)
? tsp. cumin seeds (Zeera)
2 green cardamom (Chhoti Ilaichi) seeds
10 cloves (Laung)
2 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 bay leaves (tezpatta)
? tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian)


Put ? cup oil in a pot. Add meat and fry it a little.
Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well.
Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
When meat has softened, remove the bundle of spices and cook the curry to desired consistency.
Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari.
Also garnish with fresh Ginger (Adrak) and green chilies.
Serving: 3 to 4 persons.