known for its rich and scrumptious broth. Then is a simple form constituents.
1 kg beef or mutton, cut into pieces / 2 mug ghee or 2 large onions, finely sliced soupspoons gusto- garlic paste 2 soupspoons Nihari masala 1 tablespoon turmeric greasepaint 1 tablespoon red chili greasepaint swab to taste 8 mugs water mug wheat flour voluntary, for thickening Fresh coriander leaves and gusto slices for trim. Instructions.
Heat ghee or oil painting in a large pot and sauté the sliced onions until golden brown.
Add gusto- garlic paste and cook for a nanosecond until the raw smell disappears.
Add meat pieces and brown them unevenly Mix in Nihari masala, turmeric greasepaint, red chili greasepaint, and swab. Cook for a couple of twinkles.
Pour in water, bring it to a pustule, also reduce the heat to low and let it poach for a many hours until the meat is tender and the flavors are well amalgamated.
Also You can use a slow cooker for this step. still, blend wheat flour with water to make a smooth paste and gradationally add it to the stewing Nihari while stirring continuously, If you want a thicker thickness.
Cook for an fresh 30 twinkles.
Garnish with fresh coriander leaves and gusto slices before serving. Enjoy your manual Karachi- style Nihari.
