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Recipes in English
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Meat /
Beef / Mutton Recipes >> Beef Nehari |
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1 kg beef,
bong meat cut in 4-6 pieces |
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1 kg nulli /
marrow bones |
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3 medium
onions, finely sliced |
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1 tbsp chilli
powder |
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1 tbsp garam
masala powder |
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6 ltrs water
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5 tbsp Ata /
fine whole meal flour used for bread making
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1-2 bheja/cow
brains |
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1/2 - 3/4
cup
pure ghee or butter |
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Salt to taste |
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Garnish
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3 medium
onions, finely sliced |
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6-8 green
chillies, finely sliced |
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3 inch piece
ginger, cut julienne style
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handful
coriander leaves |
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3-4 limes cut
into halves |
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- 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.
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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.
Note: The nulli can be add at the beginning with the
meat. When cooked take out the marrow from the bone, add to
the nahari and discard the bone. Alternatively the bone can
be boiled, marrow removed and served separately. The brains
should be boiled and served separately.
Serves 6
Preparation Time: 20 minutes
Cooking Time: 7-8 hours
1) Mixing Cooked Ata (Whole Flour)
2) Pour Mixture
3) Garnish
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