An easiest and simplest version of "NIHARI" for beginners and learners and for those who don't like to see bones in their plates ;)
INGREDIENTS:-
cooking oil about 1 cup
onion 2 small sized chopped
meat 1 kg (beef or mutton)
nihari masala 2 tbs
water 6 glasses
all-purpose flour 3 tbs
ginger 3 inches
lemon juice 1 tbs
for garnishing
cilantro
fresh green chili
ginger
(follow the video intructions for method)
Nihari is spicy-hot slow-cooked curry made with beef or mutton.
The dish originated in Old Delhi (Jama Masjid and Daryaganj area) in late eighteenth century during the last throws of Mughal empire. The nobles ate Nihari early in the morning and then took a long nap before going to 'Zohar' (afternoon Moslem prayers). Later on, it became popular among labor class as a regular breakfast item.
Nihari is eaten with Khameeri Roti, or Naan.
The dish has a stew like consistency. It is spicy hot with generous amounts of red chili peppers.
The meat is browned in Ghee. The typical curry Masala is made by frying ground onions and spices.The meat, Masala and water are combined, brought to a boil. The pot is covered tight. . After about one hour, the meat has become very tender, The broth is thickened with toasted flour to give it gravy like consistency. Finally, Bhagar (Temper or Tarka) of ginger caramelized in oil is added.The dish is garnished with: Chopped fresh cilantro, , wedges of limes, matchstick cut Ginger, chopped hot fresh chili pepper.
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