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Beef Nehari Recipe

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Time

0:50 - 0:15

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6649

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Submited by

Qirat Fatima from Peshawar

Ingredients

1 kg beef, bong meat cut in 4-6 pieces
1 kg nulli / marrow bones
3 medium onions, finely sliced
1 tbsp chilli powder
1 tbsp garam masala powder
6 ltrs water
5 tbsp Ata / fine whole meal flour used for bread making
1-2 bheja/cow brains
1/2 - 3/4 cup pure ghee or butter
Salt to taste
GARNISH,
3 medium onions, finely sliced
6-8 green chillies, finely sliced
3 inch piece ginger, cut julienne style
handful coriander leaves
3-4 limes cut into halves

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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