• 1 kg beef (4-6 large pieces)
• ½ kg knuckle and marrow meat (beef)
• 1 ½ cup oil
• 1 tspn garlic paste
• Onion sliced
• 50 gms of wheat Flour
• Lots of water
• MASALA:
• 2 tbspns red chilli powder
• Salt to taste
• 2 tspn nigella seeds
• 1 tbspn garlic powder
• 3 tbspn Fried dried onion
• 3 tbspn cumin seeds
• 2 bay leaves
• 1 tspn Fennel seeds
• 2 tbspn black pepper
• 2 tspns mace
• 2 tbspn nutmeg
• 1 tbspn ginger powder
• 2 tbspn black cumin
• 1 tspn cloves
• ½ cup lemon juice
• FOR MAGHAZ:
• 3 goat or lamb brains
• 1 tbspn ghee* or 4 tbspns olive oil
• FOR GARNISHING:
• A bunch of coriander
• 3 – 4 green chillies sliced
• A big piece of ginger sliced thinly

Combine all the masala ingredients except lemon juice and grind well into powder and mix with lemon juice.

Now in a large, thick bottomed pot, heat one cup of oil.

Add garlic and stir and then add meat, bones and masala and Fry For Few minutes. Add 13 glasses of water and cover.

Cook on very low heat until the meat is very tender (For beef it will take something around 6 – 8 hours).

Dissolve 50 gms of Flour in 3 glasses of water (avoid lumps) and stir this mixture into the curry and stir well.

Remove bones if you want to.

Boil brains For 5 minutes. Heat ghee or oil and Fry boiled brains in it. Stir this through Nihari.

Cook For 15 minutes and meanwhile Fry onions in rest of the oil.

Add Fried onions + oil to the mixture and again cook on low heat For 30 minutes.

And Finally after a lot of struggle and cooking, Nihari is ready.

Serve it hot with naan or parathas and enjoy.

by Pak101.com (few years ago!) / 1008 views