Nihari

Ingredients

Lamb – ½ kg

Ginger paste – 1 ts[

Coriander powder – 1 tsp

Pepper powder – 1 tsp

chili powder – 1 tsp

Flour – 3 tbl.sp

Turmeric powder – ½ tsp

Oil – 4 tbl.sp

Salt to taste

Spice

Nutmeg – ¼ tsp

Bay leaf – 1

Cinnamon – 1

Cloves – 11

Black cardamom – 2

Small cardamom - 2

Cumin seed – 1 tsp

Whole black pepper -1/2 tsp

Coriander seeds – 2 tsp

Fennel seeds – 2 tsp

To Garnish

Onion stick, ginger stick, chopped coriander and long slit green chilies

Method

Take a vessel, heat oil. Fry meat a little and then add to it ginger paste, chilli powder, coriander powder, salt, pepper and turmeric powder. Fry till masala separates from oil.

In a separate bowl, mix  flour with water to make a thin consistency.  Add this to the masala and boil it.

Make a fine powder of all the spice given and add this  to the meat along with some water,  cover and leave it to cook on a low flame till the meat tenderize.

In another pan, fry onion sticks till transparent.

Garnish nihari with fried onion sticks, ginger and green chillies and chopped coriander leaves.