Beef nihari
Recipe
Beef 1 kg
Italia OliveOil 1/2 cup
Ginger garlic paste 2 tbsp
Onion 1 chopped
Salt 1& 1/2 tsp or as per your taste
Chili powder 2 tsp
Wheat flour 1/2 cup ( roasted and dissolved in water)
Coriander leaves 2 tbsp chopped
Green chilies 2 chopped
Lemon wedges to serve.
NIHARI MASALA:
Ingerdients:
1:Cinnamon 2 pieces (approx 1 inch )
2: Coriander seeds 1tbsp
3: Green cardamom 5pieces
4: Cloves half tsp tbsp
5: Black cardamom 2pieces
6:Black pepper half tsp tbsp
7: Star anise 2pieces
8: Red chilli powder 1tbsp
9:Dry ginger powder 1 tbsp
10:Nutmeg 1/2 tsp
11:White cumin seeds 1 tbsp
12:Fennel seeds 1tbsp
1: Grind all the whole spices.
2: Mix it with the powder spices and mix
METHOD FOR NIHARI:
Heat Italia Olive Oil in a deep pan (preferably non-stick) then add onion and fry until light golden. Add the ginger garlic paste and stir. Add the Mutton and stir-fry on medium heat for about 5 minutes. Add the Nihari powder and stir well, add red chilli powder,salt and water stir it well and cook on low flame, for 2 hour.
While the Mutton is cooking. Slowly add the whole wheat flour paste into the nihari while stirring continuously. This will thicken the gravy. Once all the paste is mixed, then cook on low heat.
Terka
It enhances the flavour of Niharri, if you like tempering then do as follows.
Heat 3 tbs Italia Olive Oil add 1 tbsp sliced onion fry until it turn golden, switch off the heat and immediately pour into the nihari. Serve with coriander leaves, chopped green chilies, lemon, and nan.
