Nihari
Time of preparation: 15 Minutes
Time of cooking: 5 to 6 Hours
Ingredients:
| Beef Shanks (Bong ka gosht) | 3 Kg |
| Ginger paste | 2 teaspoon |
| Garlic paste | 2 ½ teaspoon |
| Red Chilli Powder | 3 tablespoon |
| Turmeric Powder | 1 tablespoon |
| Salt | 2 ½ tablespoon |
| Garam Masala | ¼ teaspoon |
| Yogurt | 1 ½ cup |
| Oil | 1 cup |
| Onion Paste | 2 cup |
| Zeera Powder | ½ teaspoon |
| Carom Seed (Ajwain) | 2 teaspoon |
| Fennel Seed (Sounf) | ½ teaspoon |
| Star Anise (Baad e khatai) | 1 |
| Black Cardamom (Bardi elaichi) | 2 |
| Cardamom (Elaichi) | 5 to 6 |
| Clove (Long) | 3 to 4 |
| Black pepper | 10 |
| Cinnamon Stick | 2 of 1 inch pieces |
| Nutmeg | A pinch |
| Mace | A pinch |
Steps:
| 1. Heat oil and fry the onion, ginger and garlic paste. |
| 2. Add all the whole spices and then stir in the dry spices pour in little water to avoid burning the spices. |
| 3. Add the meat and fry well. Also add yogurt at this point and continue frying. |
| 4. Pour in water and let the gravy cook for 5 to 6 hours. |
| 5. Garnish with fresh coriander, sliced ginger and green chillies. |
| 6. Serve with naan or sheermal. |
