1. Bong Meat- 2 lbs 2. Garlic and Ginger whole- 2 tbsp 3. Kashmiri chilli powder- 1 tsp 4. Spices Mixture (Garam Masala)- 1 tbsp 5. Turmeric powder- 1 tbsp 6. Coriander powder- 1/2 tbsp 7. Fennel (Saunf), powder- 2 tbsp 8. Black pepper, powder- 1 tsp 9. Cumin seeds (zeera), powder- 1 tsp 10. Black cardamom- 4 pieces 11. Cinnamon (Dalchini), powder- 1 tsp 12. Bay Leaf- 4 pieces 13. Coriander seeds, chopped- 2 tbsp 14. Salt- as per required 15. Lemon juice- 2 tbsp 16. Oil- 1 cup 17. Yogurt- 1/4 cup 18. White (or Wheat) flour (Maida or Atta)- 1/4 cup
Method:
In a suitable cooking pan, Combine ingredients 1 to 16, and cook for 10 minutes. After add ingredient 17 and for 40-50 minutes. (Till the meat is tender and soft).
Add 5 cups of water to the pan.
Dissolve ingredient 18 in one cup of water, add this to the meat and bring to boil (cook around 5 minutes).
Dish-out and Garnish with: Coriander chopped, Ginger sliced, Green Chillies, and lemon………AND ENJOY…:))))))
TiP: Fry onion slices until golden-ish brown and add it to your NIHARI— for a more delicious taste…
