NIHARI
Ingerdients:
1: meat 2 kg (mutton thick and large pieces or mutton shank)
2: red chilli 2&1/2 tbs
3: salt 2&1/2 tbs
4: garam masala powder 2&1/2 tbs
5: ginger & garlic powder 2&1/2 tbs
6: turmeric 1 tbs
7: cumin powder 2 tbs
8: black pepper corn 2 tbs
9: fennel seeds 2 tbs
10:green cardamon 10 pieces
11:cloves 1 tbs
12:cinnamon stick 4 to 5 pieces
13:onion 1 large (sliced finely)
14:green chilli 8 (finely chopped)
15:lemon 1
16:fresh ginger 2 inch (finely sliced)
17:ghee 2 to 3 cups
18:Atta 1cup (dissolve in water)
Recipe:
1: grind all the spices to a powder.
2: heat the ghee in a pan (i am using a pressure cooker) then add the meat pieces and fry till changes colour, on high flame.
3: then add the grinned masala powder mix well, add water 8 very large glasses mix and lock the lid and put the weight on the top and cook on high flame.
4: when the pressure is made the weight on the lid starts to move, thats when you need to time it 45 minutes.
5: after 45 minutes close the flame and remove the weight so that the pressure can release (please at this stage leave the kitchen).
6: when the air in the pressure cooker releases then open the lid, transfer it to a larger pot.
7: place it on the stove and on the flame to low, mix Atta with water and make a paste.
8: add the paste slowly in the curry and keep string to see how thick you would like it, cook on medium flame for further 5 to 8 minutes and close the flame.
9: in a separate pan add 3 tbs ghee, onion and fry till golden and add this to the curry, mix.
10:to serve garnish it with green chilli, fresh ginger and lemon veg.
NOTE: red chilli and salt can be adjusted as required