| Recommended By Chef |
| Tips About Recipe |
28578 Views
2 Comments
1) Beef, bong meat cut in 4-6 pieces 1 kg
2) Nulli / marrow bones 1 kg
3) Medium onions, finely sliced 3
4) Chilli powder 1 tbsp
5) Garam masala powder 1 tbsp
6) Water 6 ltrs
7) Ata / fine whole meal flour used for bread making 5 tbsp
8) Bheja/cow brains 1-2
9) Pure ghee or butter ½ - ¾ Cup
10) Salt to taste
11) Medium onions, finely sliced 3
12) Green chillies, finely sliced 6-8
14) Inch piece ginger, cut julienne style 3
15) Handful coriander leaves
16) Limes cut into halves 3-4
METHOD:
1. Fry 2 sliced onions in ghee until brown.
2. Take out and spread on paper.
3. When cool, crush the onions and keep aside.
4. In the same ghee put in chilli powder and cook on low heat for a minute taking care that it does not burn.
5. Add the beef, garam masala powder, fried crushed onions and salt.
6. Fry and add 6 litres of water, cook on medium heat for 5-7 hours at which point the quantity of the gravy should be halved.
7. Meanwhile on a tava cook the ata on medium heat until browned.
8. When it cools mix in a little water.
9. Ensure no lumps remain. Pour into nahari, mix and stir properly.
10.Do not stir after this.
11. Simmer on low heat until the meat is cooked and enough gravy remains.
12. Before serving fry remaining sliced onions in butter.
13. When onions are browned pour the butter and onions over nahari.
14. This is called baghar. Cover with lid and simmer for 5 minutes.