Hot n Spicy Nahari

Hot n Spicy Nahari

Ingredients

• 1 kg Bong ka gosht
• 1 Nalli optional
• 1 ½ tbsp Ginger garlic
• 2 cups Ghee
• 4 tbsp Prepared nihari masala
• 1 cup Wheat flour
• ½ cup Flour
• 3 tbsp Chili powder
• 2 tsp Salt heaped
• 10-12 cups Water

Ingredients for nihari masala

• ½ cup Cinnamon sticks of 1 inch each
• 25 Bari illaichi
• 40 Choti illaichi
• ¼ cup Cloves
• ¼ cup Mace
• ½ cup Black pepper
• ½ cup Fennel seeds
• ¼ cup Grinded katchri
• ¼ cup Kaskas
• ¼ cup Chili powder
• ¼ cup Saunt grinded

Method for nihari masala

1. Grind altogether finely. Put in an airtight bottle and use accordingly.
2. Heat 2 cups ghee. Fry 1 ½ tbsp ginger garlic paste; add in 1 kg meat pieces along with 3 tbsp chili powder, 2 tsp salt and 4 tbsp prepared nihari masala. Bhuno well by sprinkle little water. 
3. Add in nalli and 10 to 12 cups of hot water. Add to the meat stirring continuously. Cover and again let it cook on very low flame for at least 2-3 hours.
4. Serve with finely sliced ginger, chopped green chilies, lemon, coriander leaves and nan.