Nihari By Chef Fauzia

1 kilogram of Beef (with bones)
3 medium Onions (thinly slIced)
2 tbsp. of All-Purpose Flour (Maida)
1 small piece of Dry Ginger (Sounth)
2 Small White Cardamoms (Choti Safaid Ilaichi)
2 Bay Leaves (Tezz Pattay)
1 Cinnamon Stick (Dal Cheeni)
2 tsp. of Garam Masala Powder
2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
2 pinches of Nutmeg
½ tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
1 small piece of Black Salt (Kaala Namak)
1 tbsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Ginger Paste (Pisi Adrak)
½ cup Plain Yogurt
½ cup Clarified Butter (Ghee) or Cooking Oil

For Garnishing:
1 medium Onion (slIced, fried to brown and dried) (or a cup of ready-fried Onions)
3 Green Chillies (Hari Mirch) (chopped)
1 (2" piece) of Ginger Root (Adrak) (cut in strips)
A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)

METHOD:

In a pot, heat the clarified butter or cooking oil.

Once the oil gets hot add in the 3 sliced onions.

Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.

Add the meat and garam masala powder (whole spices), plain yogurt, ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder,

continuously fry by stirring until the oil separates.

Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.

Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.

Garnish with coriander leaves, fried onions, green chillies and ginger strips.