DIAGI NIHARI RECIPE

Ingredients

Garam Masala : 1 tbs
Onion  : 1 

Marrow bone/Knuckles : 2-3 each
Nihari Masala : 3 tbs
Salt : to taste
Ginger and Garlic Paste : 1 tbs eachFennel Seeds (powder) : 2 tbs
Chili Powder : 1.5 tbsHamb)urger Shank (boneless) : 1 kg (huge pieces) (100 gms each at any rate
Atta : 8-10 tbs
Green Chili for decorate
Crisp Coriander for embellish
Ginger (finely julienne) for decorate
Lemon (wedges) for decorate
Oil : 250gms glass

METHOD

Once the meat is delicate, you ought to have enough fluid left to make sauce (around 4-5 containers). Take out the bones at this stage. Remove the marrow from bone, skim out the roghan and hold it for serving.

In a huge sauce skillet warm oil and cook onions till light dark colored at a low warmth.

Turn the warmth to medium and include the meat alongside marrow bone, National Ginger Paste, National Garlic Paste, National Chili Powder, National Garam Masala, fennel seeds powder and National Delhi Nihari Masala. Cook with little water and do bhunai for around 5-6 minutes.

To this include around 8 some water and put it on stew with the cover on for 2-3 hours.

Blend atta with 1½ – some water and pour while mixing little at once till wanted consistency1 is accomplished. Convey to a full bubble, turn the warmth low and cook for another 10-15 minutes.

Best to serve following couple of hours; include back the roghan and bone marrow. To make it additional exceptional cooked goat mind can be included