Nihari

Recipe Credits: Huba Akbar

Instagram: treatsbyhubaskitchenette

youtube.com/hubaskitchenette

You'll need:

2 lbs Beef / Mutton

4 tablespoons Clarified butter

1 medium onion, finely sliced golden brown fried

4 tablespoons ginger garlic paste

Salt to taste

2 teaspoons coriander powder

1 tablespoon red chili powder

1/2 teaspoon turmeric powder

5 tablespoons wheat flour or chickpea flour -

You have to dry roast and grind all the whole Spices to make Nihari masala from scratch, so dry roast all the whole spices listed below for the masala and grind them to a fine powder:

1 tbsp cumin seeds

2 tsp fennel seeds

1 tsp soonth (dry ginger)

5-6 green cardamoms

2 black cardamoms

4-5 cloves

1 bay leaf

1 inch cinnamon stick

8-10 black peppercorns

1/4 tsp grated nutmeg

6 saabit gol lal mirch

.

For garnishing

1 inch ginger, cut into this strips

few fresh chopped cilantro

Few lemons .

Method:

Heat Clarified butter in a deep bottom pot.

Once it is hot, Add mutton pieces, ginger garlic paste, red chili powder, coriander powder, turmeric powder and salt. Sauté for 5 mins.

Add the freshly made nihari masala and 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours until the meat is tender. I used pressure cooker so it hardly took 45 mins to get tendered.

Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens.

Sprinkle some lime juice and garnish with ginger, green chilies & cilantro.