Special Nihari And Lal Atay Ke Naan by Chef Tahira Mateen

Ingredients for Special Nihari:

• Bong ka gosht 1-1/2 kg
• Beef 1 kg
• Ghee 1 cup
• Oil 1/4 cup
• Onion slice 3
• Whole onion 1
• Garlic 1 bunch
• Maida/Flour 1/2 cup
• Baisan 1 tbsp
• Dry ginger 2-3 pieces
• Bay leaf 2
• Special garam masala powder 2 tbsp
• Fennel 1 tbsp
• Star anise seeds 1 tbsp
• Red chilli powder 1 tbsp
• Deghi mirch powder 1 tsp
• Turmeric powder 1/4 tsp
• Coriander powder 2 tbsp
  
• Salt to taste
• Ginger garlic paste 2 tbsp
• Yogurt 1/4 cup
• Mutton brain 2
• Muslin cloth for making potli

For Special Garam Masala:

• Clove 10-12
• White cardamom 10
• Black cardamom 5
• Cumin 3 tbsp
• Black salt 1/2 tsp 
• Fennel seed 3 tbsp
• Fry ginger powder 1 tbsp
• Nutmeg mace powder 1/2 tsp

For Garnishing:

• Fried onion as required
• Green chillies as required
• Ginger as required
• Coriander leaves as required
• Lemon veges as required
  

Method:

1. Heat ghee in one pan and fry onion until brown.
2. Then put ginger garlic paste, add meat and cook until the color of meat changes.
3. Now add all remaining ingredients, in one potli, bind dry ginger, star anise seeds, fennel seed and bay leaf and put it.
4. In separate pan, add beef, bones, garlic bunch and together add whole onion and cook it.
5. When meat is tendered, remove ghee from top and add stock.
6. Together put whipped yogurt, knead flour and put in it, because salan becomes thick/
7. After it, cook more for 1 hour.
8. In end, put special garam masala and ghee which was taken out earlier.
9. Now add beef plum and brain fry.
10. If needed, give tarka in nihari.
11. Serve with haray masalay and naan.
    

Ingredients for Lal Atay Ke Naan:

• Flour 2 cup
• Oil 1/4 cup
• Yeast 1 tsp
• Baking soda 1 pinch
• Sugar 1 tsp
• Salt 1 tsp
• Lukewarm water for dough