INGREDIENTS:

-1kg meat with bones 

-1 medium onion (sliced)

-3 tbsp Namak Mirch Nihari masala

-4tbsp oil/ghee

-1tbsp ginger garlic paste

-Lemon, ginger, and green chilies for garnishing

METHOD:

– Heat 4 tbsp of oil/ghee and add ginger garlic paste, meat, and Namak Mirch Nihari masala. Mix well till the meat changes color. Add water to the pot and let it cook till the meat is tender.

– Mix 2 tbsp wheat flour in ½ cup water and add it to the nihari and let it simmer on low heat for 10 -15 minutes to get a slightly thick consistency. Make sure to mix properly to avoid any lumps.

– In the remaining oil/ghee, fry off one sliced onion till golden brown. Just as the onion turns golden add a tbsp of red chili powder and add it to the nihari.

– Serve with lemon, sliced ginger, and chopped green chilies on top.