Ingredients
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1/2 kg beef
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salt
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1 teaspoon pepper
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1/2 teaspoon turmeric powder
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1 teaspoon coriander powder
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4 tablespoons oil
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3 tablespoons flour
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1 teaspoon ginger paste
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2 teaspoons fennel seeds
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1/2 teaspoon whole black peppercorn
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1/2 teaspoon cumin seed
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10 cloves
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2 whole black cardamom pods
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1 cinnamon stick
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1 bay leaf
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2 small cardamom pods, seeds of
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1/4 teaspoon nutmeg
Instructions
- Heat oil in a heavy based pot.
- Add meat and fry it a little.
- Add salt, chili powder, turmeric, coriander powder and ginger paste.
- Mix well. Add a little water.
- Dissolve flour in half a cup of water and add this to the meat and bring to boil.
- Grind all the whole spices ( spice mix).
- Put all the ground spices in a fine cotton cloth bundle.
- and add to meat.
- OR grind them till powdery fine and add them to the meat.
- 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.
- When meat has softened remove the bundle of spices and make the curry into desired consistency.
- To Garnish--Fry some onion slices in a little oil until golden brown and add to Nihari.
- Also garnish with fresh coriander, ginger and green chilies.