Put ½ cup oil in a pot. Add meat and fry it a little.
Add salt, chilli powder, turmeric (Haldi) powder, coriander seeds (Dhaniya) powder and ginger (Adrak) paste. Add a little water and mix well.
Dissolve maida in 1 cup of water, add this to the meat and bring to boil.
Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
When meat has softened, remove
the bundle of spices and cook the curry to desired consistency.
Garnish:
Fry some onion slices in a cup of oil till golden brown and add to Nihari.
Also garnish with fresh ginger (Adrak) and green chilies.
Serve with hot tandoori naan..
