Nihari

Take a pan, add ghee or oil and fry onion until light golden brown.

Then add ginger garlic paste, beef, bones, salt, red chilli powder and nihari masala, mix and fry well.

Then add yoghurt and fry.
Now add 10 cups of water, cover and cook for 1 hour on low heat.

Then mix chapatie flour in 1/2 cup of water and make thin paste.
After 1 hour add this flour mixture in nihari and stir continuously until all flour mixture is mixed well.

Now cook another 15 minutes. Check consistency you need.

When nihari is done, garnish with fresh coriander, ginger flakes and green chilies.
Serve with ginger flakes, lemon slices and naan.