1/2 Kg. beef-ask for nihari meat (shank)
1½ tsp. salt
½ tsp. red chili (Lal Mirch) powder
½ tsp. kashmiri chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
1 tbs. coriander (Dhaniya) powder
1½ cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
1 to 1 ½ inch ginger (Adrak)- Julian
2 tbs. chopped coriander (Dhaniya) leaves
3 to 4 green chilies-chopped
2 Lemon (sliced)
Special Nihari spices
2 tbs. fennel (Saunf)
½ tsp black pepper (Kali Mirch)
½ 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 leaf (Tezpatta)
¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian)
Put ½ 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, 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.