Nehari

Nehari

Ingredients

• Mutton leg pieces 1 kg
• Ghee 2 tbsp
• Onions, sliced 2
• Fried onions 2 tbsp
• Salt to taste
• Beef stock 2 cup
• Whole wheat flour 2 tbsp
• Lemon juice 1 tsp
• Ginger, cut into thin strips ½ inch piece
• Fresh coriander leaves, chopped 2 tbsp

Ingredients for Nehari Masala

• Cumin seeds 1 ½ tbsp
• Green cardamoms 7
• Black cardamoms 2
• Cloves 8 – 10
• Mace 3 blades
• Fennel seeds 2 tsp
• Black peppercorns 12 – 14
• Dried red chilies 6
• Cinnamon 2 inch stick
• Poppy seeds 1 ½ tsp
• Nutmeg, grated 1 tsp
• Dry ginger powder 1 tsp
• Bay leaf 1
• Roasted Bengal gram powder 1 tbsp

Method

• To make the nihari masala, dry roast cumin seeds, green and black cardamom, cloves, mace, fennel seeds, black peppercorns, red chilies, cinnamon, poppy seeds, nutmeg, ginger powder and bay leaf in a non-stick pan. Grind the roasted spices along with roasted Bengal gram powder. Heat the ghee. Add the onions and sauté till well browned. Add the mutton and two tablespoons nihari masala and sauté. Add six cups of water, fried onions and salt. Cook for an hour or till the mutton is soft. Add the stock and the remaining nihari masala and mix well. Combine whole wheat flour with six tablespoons of water in a small bowl, ensuring that there are no lumps. Add this to the mutton and continue to simmer till the gravy thickens. Sprinkle the lemon juice, garnish with the ginger strips and coriander leaves and serve hot.