Nihari

Ingredients:

Beef (bong meat) 1 kg

Onion 2 finely chopped

Ginger garlic paste 1 teaspoon

Red chili powder 1 tablespoon

Turmeric 1 teaspoon

Whole spice powder 1 teaspoon

Salt to taste

Coriander powder 1 teaspoon

Water 5 glasses

Aniseed 3 teaspoon

Dry ginger 1 tablespoon

Cinnamon 8

Ginger 1 tablespoon julienne cutting

Yogurt 1 cup

Oil 1 cup

Lemon 2

Black cardamom 2

Green chilies 4-5 chopped

Coriander leave 1 cup chopped

Gram flour ½ cup

All purpose flour ½ cup

Direction:

Heat oil in a pot and fry onions till golden. Add ginger, garlic paste, red chili powder, turmeric, salt, coriander powder, whole spices powder and cook on medium heat. Add curd and mix them well. Add meat and stir fry then add water. Let it simmer on low flame.

Combine aniseeds, cinnamon and dry ginger in a muslin and knot them and place it in the meat. Cover the lid. When meat becomes tender, take out the muslin. In a little water add gram flour and all purpose flour and mix them well. Add this mixture into the simmering gravy and continuously stir the spoon. Add that amount of flour mixture till the gravy thicken. Simmer it for 10 more minutes. In a bowl pour the nihari. In another plate place ginger, green chilies, lemon and coriander leaves and serve with naan.