Bangladeshi Beef Nihari Paya
Feet of Cow, Slow Cooked Beef Nihari Paya… Served with Naan
1. Beef/Lamb leg/Shank (clean and washed)- 1 kg
2. Bong- ½ kg
3. Chopped Large Onion- 2
4. Ginger and Garlic chopped- 2 tbsp
5. Kashmiri chilli powder- 1 tsp
6. Spices Mixture (Garam Masala)- 1 tbsp
7. Turmeric powder- 1 tbsp
8. Coriander powder- 1/2 tbsp
9. Cloves- 1 tbsp
10. Cinnamon (Dalchini) Powder- 1 tsp
11. roasted cumin powder
12. Bay leaves- 3 to 4
13. whole cumin- 1 tsp
14. whole red chili- 4 pieces
15. Black Cardamom Powder- 3 to 4
16. Salt- as per required
17. Yogurt- 1/2 cup
18. Fennel (Saunf), powder- 2 tbsp
19. Nutmeg- pinch
20. Mace- pinch
21. Water- 4 cup
22. Oil- 1 cup
Garnishing Ingredients:
- Brown onion
- Lemon
- Ginger sliced
- Green chili
- Chopped Fresh coriander
Method:
- Heat oil in a non-stick pan
- Add whole cumin, simmer until the cumin cracks.
- Add chopped onion, whole red chili, black cardamom, cloves, bay leaves fry until onion turns into golden brown color.
- Now add ginger, garlic paste, Kashmiri red chili, garam masala powder, chili powder, turmeric powder, cumin powder, cinnamon powder, salt, and fry until oil is separated from the masala.
- Add leg, meat and yogurt. Mix well in masala, stir until it becomes smooth paste
- Add 4 cup of water with fennel powder, nutmeg and mace. Let them cook
- When meat will get tender and soft it means your dish is ready to serve.
- Garnish Bangladeshi Beef Nihari Paya with your favourite ingredients
