[Maharani]

Nihari I

Ingredients

1.5 kilograms beef shank cut into large pieces
1 cup oil
3 tablespoons garlic paste
3 tablespoons ginger paste
1 1\2 teaspoons salt,
2 teaspoons red chili powder
4 tablespoon yogurt
2 tablespoons White Zeera
2 tablespoons aniseed (saunf)
2 tablespoons black pepper
2 tablespoons sonth (dry ginger)
2 tablespoons black cardamoms (bari Iliachi)
1 teaspoon cloves
1 tablespoon jaifel
1 tablespoon javetri (mace)
1 medium onion, peeled and thinly sliced
4 tablespoons flour

Method

1. Heat oil in a heavy based saucepan. Add the sliced onions and stirring frequently, fry for 10 minutes or until golden brown.
2. Remove onions from oil with a slotted spoon and keep aside to cool. Crush the onions with your fingers or with rolling pin. Mix crushed onions, Nihari Masala, garlic, ginger and chili powder with yogurt and keep aside.
3. Reheat oil add beef, yogurt mixture and stirring frequently fry until the meat turns brown, about 5-8 minutes.
4. Add 6 glasses of water and cook over low heat for about 30 minutes or until meat is 3\4 cooked. (Alternatively, the process can be speeded up in a pressure cooker, pour in half the water and follow the manufacturer's instructions).
5. Dissolve flour in 2 cups of water and stirring carefully pour it in a thin stream into the beef mixture. (don't stir hard, otherwise meat will break into small pieces).
6. Cover and cook for 10-15 minutes, stirring occasionally. Adjust seasoning with salt.
7.Garnish with green chilies, ginger (chopped) and lemon slices.
8.Serve with Nan.