Nali_nihari

Name: Nali_nihari
Cuisine: Pakistani
Ingredients: 500 grams Lamb/BEEF leg pieces (nalli); 2 1/2 tablespoons Nihari masala; Oil to deep fry; sliced 2 medium Onion,; 2 tablespoons Pure Ghee; 1/2 inch piece Ginger,cut into thin strips; 2 tablespoons Whole Wheat flour (atta); to taste Salt; 1 tablespoon Lemon juIce; 2 tablespoons Fresh Coriander leaves,chopped

Sam Khan @cook_18639897

#referby_noori malik

Sam Khan @cook_18639897

#referby_noori malik

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Ingredients

500 gramsLamb/BEEF leg pieces (nalli)
2 1/2 tablespoonsNihari masala
Oil to deep fry
sliced 2 mediumOnion,
2 tablespoonsPure Ghee
1/2 inch pieceGinger,cut into thin strips
2 tablespoonsWhole Wheat flour (atta)
to tasteSalt
1 tablespoonLemon juIce
2 tablespoonsFresh Coriander leaves,chopped

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Steps

1

Heat sufficient oil in a karhai and deep fry onions till golden. Drain and place on an absorbent paper.
2

Heat ghee in a pressure cooker
3

Add lamb leg pieces (nalli) and nihari masala and sauté for two minutes
4

Add four cups of water and cook under pressure for about eight whistles.
5

This may take around half an hour.
6

Open the lid when the pressure has reduced and transfer the contents into a karahi.
7

Bring it to a boil. Add half the fried onions, half the ginger and simmer for two minutes.
8

Combine whole wheat flour with six tablespoons of water and mix well ensuring that there are no lumps.
9

Add it to the nalli mixture and continue to simmer till it thickens.
10

Add salt if necessary. Add lemon juice and stir.
11

Serve garnished with remaining fried onions, remaining ginger and coriander leaves.