• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Nihari

1/2 Kg. beef -ask for Nihari meat (shank)
1 tsp. salt
1/2 tsp red chilli (Lal Mirch) powder
1/2 tsp. Kashmiri chilli (Lal Mirch) powder
1/2 tsp. turmeric (Haldi) powder
1 tbs. coriander (Dhaniya) powder
11/2 cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
1/2 tsp. garlic (Lehsan) paste
For garnishing
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)
1/2 tsp black pepper (Kali Mirch)
1/2 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)
1/4 tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian)
Method
In a pot add 1/2 cup of oil, fry the meat for a little while.
Add the salt, chilli powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Mix well and add a little water.
Dissolve maida in 1 cup of water and add this to the meat and bring to boil and then lower the heat.
Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
Add further 5-6 glasses of water cover and leave to tenderize on very low flame.
When meat has become tender, remove the bundle of spices and carry on cooking until you get your desired consistency.