Beef Nehari
Posted on Nov 15th, 2010 | Comments (0)
Ingredients:
- Beef, bong meat cut in 4-6 pieces 1 kg
- Nulli / marrow bones 1 kg
- Medium onions, finely sliced 3
- Chilli powder 1 tbsp
- Garam masala powder 1 tbsp
- Water 6 ltrs
- Ata / fine whole meal flour used for bread making 5 tbsp
- Bheja/cow brains 1-2
- Pure ghee or butter ½ - ¾ Cup
- Salt to taste
- Medium onions, finely sliced 3
- Green chillies, finely sliced 6-8
- Inch piece ginger, cut julienne style 3
- Handful coriander leaves
- Limes cut into halves 3-4
Method:
- Fry 2 sliced onions in ghee until brown.
- Take out and spread on paper.
- When cool, crush the onions and keep aside.
- In the same ghee put in chilli powder and cook on low heat for a minute taking care that it does not burn.
- Add the beef, garam masala powder, fried crushed onions and salt.
- Fry and add 6 litres of water, cook on medium heat for 5-7 hours at which point the quantity of the gravy should be halved.
- Meanwhile on a tava cook the ata on medium heat until browned.
- When it cools mix in a little water.
- Ensure no lumps remain. Pour into nahari, mix and stir properly.
- Do not stir after this.
- Simmer on low heat until the meat is cooked and enough gravy remains.
- Before serving fry remaining sliced onions in butter.
- When onions are browned pour the butter and onions over nahari.
- This is called baghar. Cover with lid and simmer for 5 minutes.
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