Nihari by Zubaida Tariq

Ingredients:

• Meat 1 kg
• Onion 1
• Big cardamom 8
• Bone marrow 1/2 kg
• Oil 1-1/2 cup
• Turmeric 1 tsp
• Ginger garlic paste 1 tsp
• All spice 1 tsp
• Chopped ginger 1 tbsp
• Red chili 1 tbsp
• Flour 3 tbsp
• Fennel seeds 3 tbsp
• Dry ginger 5-6 tbsp
• Salt to taste

Method:

1. Heat oil in pot and fry onion until golden brown.
2. Now put ginger garlic paste, turmeric, red chili, 1/2 tsp all spice and salt and roast it lightly.
3. Then add meat and bone and roast it.
4. Also put 4-5 glass water.
5. Then tie dry ginger, fennel seeds and big cardamom in potli of muslin cloth, put in pot, cover it and cook on low flame.
6. When meat tender, take out potli, keep in chalni, press it and take out its arq so that fragrance of fennel seeds and dry ginger comes.
7. Then roast flour on tawa, dissolve in 1 cup water and add it.
8. Now put 1/2 tsp all spice and chopped ginger and simmer it on low flame.
9. Also put few chopped green chilies.
10. Nihari is ready.