Ingredients
- For Nahari:
- Beef (bong) 1 kg
- Fennel, cumin, dry ginger (grind together) 1 tsp
- Oil 1 cup
- National Salt to taste
- Red chilies 2 tbsp
- Turmeric 1 tsp
- Flour 1/2 cup
- National Ginger/ garlic paste 1 tsp
- Onion (big) 1
- Cloves powder 8
- Cardamom grind 6
- For Koftas:
- Beef (mince) 1/2 kg
- National Salt to taste
- Red chilies per taste
- National Garam masala 1 tsp
- National Ginger powder 1 tsp
- Green chilies (grinded) 1 tsp
- Green coriander (thinly cut) 1 cup
- Chana (bhuna, grind it) 1 tbsp
- Khaskhas 1 tsp
- Chana (white, boiled) 250 gms
Cooking Directions
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For Nahari:
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In a pan heat oil then golden brown onion in it.
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Add ingredients of Nahari in this pan.
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Again mix well and stir-fry.
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Make paste of flour and fry it in a pan then add it in the above nahari pan.
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Mix well, stir for few minutes, and add enough water to soak meat in it.
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Then tightly cover the lid on pan and cook for several hours on medium heat.
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When meat is tender and gravy thickens with good smell.
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Simmer a little and put off flame. Nahari is ready.
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For Koftas:
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In beef mice add ingredients of koftas.
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Mix well and make round balls. Shallow fry them.
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In Nahari pan put all the koftas.
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Mix them gently with gravy and cook on low flame for 10 minutes.
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Now add boiled canas in this Nahari pan, cook on low flame for 5-7 minutes.
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Then put this pan on ‘Dum’. In another pan heat oil and brown ginger in it.
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Pour this ginger in Nahari pan to give Tarka. Put off flame and garnish.
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Nahari with green coriander leaves, green chilies and ginger. Serve with naan.
