Beef Nihar

42
Beef shank – ½ kg cut into small pieces
Bones – 2
Oil or ghee – 1 cup
Ginger garlic paste – 2 tbsp
Ginger – 1 inch piece
Chapatti flour – ½ cup
Dry ginger – 1 piece
Fennel seeds – 2 tbsp
Red chilli powder – 2 tbsp
Garam masala powder – 1 tbsp
Salt – to taste
Onion – 2
Muslin cloth – 1 piece (in cloth add dry ginger and fennel seeds and tied them loosely and make porli)
Green coriander – as required
Green chilli and ginger flaks – as required
Method:
Heat the ghee in a pan; add the sliced onion fry on medium heat until light pink. Add the lamb and muslin cloth potli, and fry until water dries. Now mix ginger garlic paste in ½ cup of water and add in beef, fry for 3 minutes, then put red chilli powder and fry until ginger garlic water dries. Then add salt and 1 ½ jug of water. Cook on medium heat till the liquid has evaporated. Then reduce the heat and let it cook till beef done. Then remove potli from beef and add flour mixture gradualy, keep stirring. Now add garam masala (mix in some water), and put on dum for 6 minutes. When done, serve after 15 minutes. Garnish with green coriander, green chillies and ginger flakes.
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