Lahori Nihari

Posted on October 7, 2016 by Miss OMGies in Main Course, Meat

 

 Ingredients:

 

 

1. Bong Meat (clean and washed)- 1 kg
2. Garlic and Ginger whole- 2 tbsp
3. Kashmiri chilli powder- 1 tsp
4. Turmeric powder- 1 tbsp 
5. Coriander powder- 1/2 tbsp
6. Fennel (Saunf), powder- 2 tbsp
7. Nutmeg- few pinches
8. Coriander seeds, chopped- 2 tbsp

9.Black pepper powder- 1 tbsp

10.cloves- 1 tbsp

11. Cinnamon (Dalchini) Powder- 1 tsp

12. cumin seed powder

13. Bay leaves- 3 to 4

14. Black Cardamom Powder- 3 to 4

15. Salt- as per required 

16. Yogurt- 1/2 cup

17. Oil- 1 cup

18. Flour- ½ cup

19. water (enough water to dissolve flour)

 

Garnishing Ingredients:

1. Brown onion

2.Lemon

3.Ginger slice

4.Green chili

5. Chopped Fresh coriander

 

Method:

1. In a suitable deep shallow pot, combine ingredients 1 to 16. Marinate 2 to 4 hours.
2. In another suitable non-stick pan add oil and marinated Bong Meat mix well.
3. Now add 3 cup of water and let the Bong Meat cook.
4. Finally add the flour and cook for another 10 minutes
5. Dish out and garnish with above garnish ingredients 1 to 5.
6. Enjoyy with Naan, Taftaan or Rice

Note: to avoid any lumps, while dissolving flour paste into gravy be aware and make sure you are constantly stirring your curry while adding in flour paste.