NIHARI GHOST
Ingredients
Nihari Masala:
FOR GARNISHING:
Instructions
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Wash and pat dry meat chunks. Marinate meat with ginger and garlic paste while making the Nihari Masala.
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Take all the whole spices mentioned under "Nihari Masala" in a blender and make a coarse powder of the spices.
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Now add 1 tablespoon each of dry ginger powder, red chili powder, and also turmeric powder to the spice mix.
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From the mixture, you will need 3.5 Tbsp. Powder to make nihari with 1 Kg meat. Boil around 2 liters of water. Heat oil and ghee in a deep bottom pan.
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Once the ghee and oil mixture is properly heated add mutton chunks and fry for around 5 minutes on low flame. Now add 3 Tbsp. of the spice powder to the meat and mix well.
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Keep the flame low and cook for 5 more minutes. The meat by this time will release moisture.
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Now add the boiling water and keep the flame low. Add salt to taste and chili powder if needed.
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Cover the pan with a lid and cook on low flame, without stirring the meat. In between if needed add boiling water to keep the curry runny.
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You may need to add 500ml water. After sometime the meat will be properly cooked and oil will start floating on the top of the curry.
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Strain the oil from the top with the help of a spoon. Keep the oil reserved in a bowl. Now mix 3 Tbsp. whole wheat flour with 1 cup of hot water to make a semi-runny mixture.
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Strain this mixture through a strainer and mix with the curry lightly from the side. Nihari does not call for over mixing.
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Now cook for some more time till the mutton is cook well, switch off flame, Add ½ Tbsp. spice mix followed by lemon juice and mix lightly.
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Top it with the reserved oil and ghee mixture. While serving garnish with ginger julienne, lemon slices, and chopped cilantro.