DESI PAKISTANI FOOD BEEF NEHARI IN ENGLISH

                

               BEEF  NEHARI RACEPI 

Ingredients:

1 kg beef stew meat, cut into chunks

1 cup wheat flour (optional, for thickening)

2 large onions, thinly sliced

4 tablespoons ghee (clarified butter) or cooking oil

4 tablespoons Nihari masala (available at South Asian grocery stores)

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

Salt to taste

6-8 cups water

Fresh coriander leaves and sliced ginger for garnish

Ginger juliennes, green chilies, and lemon wedges for serving

Naan or steamed rice for serving

Instructions:

Preparation:

If using wheat flour for thickening, mix it with enough water to make a smooth paste and set it aside.

Heat ghee or oil in a large pot over medium heat.

Sauté Onions:

Add thinly sliced onions to the pot and cook until golden brown. Remove half of the fried onions and set them aside for garnish.

Brown Meat:

Add beef chunks to the pot and brown them on all sides. This adds flavor to the Nihari.

Add Spices:

Add ginger paste, garlic paste, Nihari masala, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well to coat the meat with the spices.

Slow Cooking:

Pour in water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 4-6 hours. The longer you cook it, the more flavorful and tender the meat will be.

Thickening (Optional):

If you want a thicker consistency, add the wheat flour paste and stir well. Cook for an additional 30 minutes.

Garnish and Serve:

Garnish the Nihari with the reserved fried onions, fresh coriander leaves, and sliced ginger.

Serve hot with naan or steamed rice. Accompany with ginger juliennes, green chilies, and lemon wedges on the side.

Enjoy your delicious Beef Nihari!