NIHARI

                                                                             NIHARI

         

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Ingredients 

• ¹⁄₂ kg lamb
• salt
• 1 teaspoon pepper
• ¹⁄₂ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 4 tablespoons oil
• 3 tablespoons flour
• 1 teaspoon ginger paste

• spice mix

• 2 teaspoons fennel seeds
• ¹⁄₂ teaspoon whole black peppercorn
• ¹⁄₂ teaspoon cumin seed
• 2 small cardamom pods, seeds of
• 10 cloves
• 2 whole black cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• ¹⁄₄ teaspoon nutmeg
• 2 teaspoons coriander seeds

Directions

1. Heat oil in a heavy based pot.
2. Add meat and fry it a little.
3. Add salt, chili powder, turmeric, coriander powder and ginger paste.
4. Mix well. Add a little water.
5. Dissolve flour in half a cup of water and add this to the meat and bring to boil.
6. Grind all the whole spices ( spice mix).
7. Put all the ground spices in a fine cotton cloth bundle.
8. and add to meat.
9. OR grind them till powdery fine and add them to the meat.
10. Add 3-4 cups of water; cover and leave to tenderize on very low flame. It can take up to 5 - 6 hours if using chicken and more if using beef.
11. When meat has softened remove the bundle of spices and make the curry into desired consistency.
12. To Garnish--Fry some onion slices in a little oil until golden brown and add to Nihari.
13.  Garnish with fresh coriander, ginger and green chilies. 
14.