How to Make Nehari

Beef Nehari

Ingredients:

Shanks Meat: 1 kg (enormous pieces) 
Bones and Marrow Bones: 1 kg 
Ground Garlic: 2 tablespoons 
Salt: according to taste 
Onions: 2 medium (hacked) 
Dark Peppercorns: 10 to 12 
Red Pepper Powder: 2 tablespoons 
Coriander Powder: 2 tablespoons 
White Cumin: 1 tablespoon 
Fennel Seeds: 1 tablespoon 
Cardamom Seeds: 1 teaspoon 
Dried Ginger: 1 teaspoon 
Pipli: 1 teaspoon 
(It is an element of all zest powder like a dim hued round stick) 
Yogurt: 1 cup 
Flour: 1/2 cup 
Lemon: 1 
Oil: 1 cup 

For Garnishing: 

Slim cut ginger 
This cut green chilies 
Hacked green coriander 
Diced lemon 

Method:

1. Crush fennel seeds, cardamom seeds, dried ginger and pipli and place aside. 
2. Include salt, dark peppercorns, red pepper, coriander powder, cumin and as of late ground flavor to yogurt. 
3. Pour oil in a container and fry for 2 to 3 minutes on medium warmth. At that point include onions and fry until brilliant dark colored. 
4. Add garlic to seared onions and fry for 1 to 2 minutes. 
5. Include flour and dish except if it discharges fragrance. 
6. Presently put flavors into container which you blended recently with yogurt. Broil until oil comes up. Presently include meat and cook well and furthermore include bones and marrow bones. 
7. At that point include 3 liter water and cook on medium warmth (3 to 4 hours) until meat is kneaded. At the point when meat is completely delicate and nihari is thick, include lemon squeeze and cook low warmth for 5 minutes. 
8. At the point when oil comes up, nihari is prepared. 
9. Present with ginger, green chilies, coriander, lemon and naans.