Nehari
Rating: 5/5 - Votes: 2 - Views: 20696
I made this dish with my mom a couple of times and it turned out great! I hope you will enjoy this dish too.
Total servings: 4
Calories:
Pre-Prep time: 15 min
Preperation time: 2 hrs
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot
Ingredients:
Beef (bong ghost) 1 kg
Oil 3-4 tbsp
Onion 2 medium
Laziza Nehari Mix 1 packet
Ginger and Garlic Paste
Flour 4 tbsp
Warm Water
Ingredients for garnish:
Ginger
Green Chillies
Green Corriander
lemon
Preparation:
First boil meat in water on the stove (ask butcher to cut ghosht into big pieces) add ginger and garlic paste.
Let the meat keep boiling until it is tender and soft. (This process will take up to 1- 1/2 hours but it will also depend on the ghosht.)
When the meat is tender and soft in another pot put a little bit of oil and add Laziza Nehari Mix.
Only put the meat in. (DO NOT THROW THE WATER AWAY) Mix properly. After mixing add half of the water that was in the pot with the meat. (STILL DO NOT THROW AWAY THE REST OF THE WATER).
To the water that was left over add 2 or 3 tablespoons of flour and mix. Mix properly so there are no lumps of flour left.
Then add the flour and water mix to the other pot with the meat and masalas. (WHEN ADDING THE MIX TO THE OTHER POT MAKE SURE THE STOVES TEMPERATURE IS REALLY HIGH OR THE MIX WILL TURN IN TO BALLS AS SOON AS IT TOUCHES THE GHOST AND MASALA, AFTER ADDING PUT THE STOVE ON SIMMER) Mix properly.
The flour and water mix will add a thickness to the dish.
After doing this process leave the stove on simmer for 30- 40 minutes. Stir occassionaly.
Heat oil in pan and then garnish the Nihari with it.
Garnish fresh thin slices of ginger, green chilies and lemon in the end. Enjoy!!!
