NIHARI (PAKISTANI STEW)

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 THINGS YOU NEED
  • 1⁄2kg beef
  • salt
  • 1teaspoon pepper
  • 1⁄2teaspoon turmeric powder
  • 1teaspoon coriander powder
  • 4tablespoons oil
  • 3tablespoons flour
  • 1teaspoon ginger paste
  • SPICE MIX
  • 2teaspoons fennel seeds
  • 1⁄2teaspoon whole black peppercorn
  • 1⁄2teaspoon cumin seed
  • 2small cardamom pods, seeds of
  • 10cloves
  • 2whole black cardamom pods
  • 1cinnamon stick
  • 1bay leaf
  • 1⁄4teaspoon nutmeg
  • 2teaspoons coriander seeds
METHOD 
  1. Heat oil in a heavy based pot.
  2. Add meat and fry it a little.
  3. Add salt, chili powder, turmeric, coriander powder and ginger paste.
  4. Mix well. Add a little water.
  5. Dissolve flour in half a cup of water and add this to the meat and bring to boil.
  6. Grind all the whole spices ( spice mix).
  7. Put all the ground spices in a fine cotton cloth bundle.
  8. and add to meat.
  9. OR grind them till powdery fine and add them to the meat.
  10. Add 3-4 cups of water; cover and leave to tenderize on very low flame. It can take up to 5 - 6 hours if using chicken and more if using beef.
  11. When meat has softened remove the bundle of spices and make the curry into desired consistency.
  12. To Garnish--Fry some onion slices in a little oil until golden brown and add to Nihari.
  13. Also garnish with fresh coriander, ginger and green chilies.

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