🥘Beef Nihari🥘 (slow cooker beef stew)

1 kg Mutton, beef, lamb or chiken 1 cup oil

1 tblsp kashmiri red chili powder

1 tblsp red chili powder

1 tsp White cumin seed powder

2 tblsp ginger garlic paste

1 tblsp salt or as required

1/2 tsp turmeric powder 1/4 tsp citric acid (tatri)

1 tsp dried ginger powder (sunth)

1/2 cup plain yogurt (lightly beaten with fork)

7-8 cups (mutton, beef, lamb or chiken bones stalk)

For the gravy

3/4 cup Flour mix with 1 cup of water (lamp free)

Nehari Masala

1 &1/2tblsp fennel 1tblsp whole coriander

1 tsp whole black pepper 1tsp Whole white cumin seeds

1/2 tsp clove 1small piece nutmeg 1-piece Mace

2 small stick of cinnamon 5 whole green cardamom

2 star anise 1-piece whole long pepper (pipli)

For the garnishing

1 fresh small ginger julienne cut

1 lemon cut into small pieces

Half Bunch fresh coriander finely chopped

Fresh Green Chilli finely chopped as required

Place all the #nehari_masala ingredients into the grinder and make a fine powder and set it aside.

In a pressure cooker, add oil, onion, and fry until light brown. After that add ginger & garlic paste and cook until light brown.

Now add, meat, fry until light brown. Add salt, cumin powder, kashmiri chili powder, turmeric powder, red chili powder, citric acid (tatri) dried ginger powder (sonth) add 1 tblsp water if you need and cook for 1or 2 minute. Add yoghurt cook more 5 to 6 minute.

Now add meat stalk with #nehari #masala_powder (when we grind earlier) and cook in a pressure cooker until meat is really tender. When the meat is cooked, remove as much oil as possible then set it aside.

After that add flour mixture in batches for however much curry you need, thick or thin. Then cook for 10-15 minutes more.

Before serving add the oil (when we are remove earlier) on top of the nehari, then sprinkle some ginger coriander and green chillies on top.

Your tasty Beef Nihari is ready and serve with naan, ginger, fresh coriander, green chillies and lemon.