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:

1. 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).

2. Add 5 cups of water to the pan.

3. Dissolve ingredient 18 in one cup of water, add this to the meat and bring to boil (cook around 5 minutes).

4. 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…