Winter Nihari Special

• 1/2 Kg. beef-ask for nihari meat (shank)
• 1½ tsp. salt
• ½ tsp. red chili (Lal Mirch) powder
• ½ tsp. kashmiri chili (Lal Mirch) powder
• ¼ tsp. turmeric (Haldi) powder
• 1 tbs. coriander (Dhaniya) powder
• 1½ cup oil
• 3 tbs. white flour (maida)
• 1 tsp ginger (Adrak) paste
• ½ tsp. garlic (Lehsan) paste

For garnishing
• 1 to 1 ½ inch ginger (Adrak)- Julian
• 2 tbs. chopped coriander (Dhaniya) leaves
• 3 to 4 green chilies-chopped
• 2 Lemon (sliced)

Special Nihari spices
• 2 tbs. fennel (Saunf)
• ½ tsp black pepper (Kali Mirch)
• ½ tsp. cumin seeds (Zeera)
• 2 green cardamom (Chhoti Ilaichi) seeds
• 10 cloves (Laung)
• 2 black cardamom (Bari Ilaichi)
• 1 stick of cinnamon (Dalchini)
• 1 bay leaf (Tezpatta)
• ¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
• 2 tbs. coriander (Dhaniya) seeds
• 1 stick (Piplee)
• 1 aniseed flower (Badian)

METHOD:

1. Put ½ cup oil in a pot. Add meat and fry it a little.
2. Add salt, chili powder, turmeric (Haldi) powder, coriander seeds (Dhaniya) powder and ginger (Adrak) paste. Add a little water and mix well.
3. Dissolve maida in 1 cup of water, add this to the meat and bring to boil.
4. Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
5. Add 5-6 glasses of water cover and leave to tenderize on very low flame.
6. When meat has softened, remove the bundle of spices and cook the curry to desired consistency