Nihari (Pakistani Stew) - cooking recipe

Ingredients

1/2 kg beef
salt
1 teaspoon pepper
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
4 tablespoons oil
3 tablespoons flour
1 teaspoon ginger paste
spice mix
2 teaspoons fennel seeds
1/2 teaspoon whole black peppercorn
1/2 teaspoon cumin seed
2 small cardamom pods, seeds of
10 cloves
2 whole black cardamom pods
1 cinnamon stick
1 bay leaf
1/4 teaspoon nutmeg
2 teaspoons coriander seeds

Preparation

Heat oil in a heavy based pot.
Add meat and fry it a little.
Add salt, chili powder, turmeric, coriander powder and ginger paste.
Mix well. Add a little water.
Dissolve flour in half a cup of water and add this to the meat and bring to boil.
Grind all the whole spices ( spice mix).
Put all the ground spices in a fine cotton cloth bundle.
and add to meat.
OR grind them till powdery fine and add them to the meat.
Add 3-4 cups of water; cover and leave to tenderize on very low flame. It can take up to 5 - 6 hours if using chicken and more if using beef.
When meat has softened remove the bundle of spices and make the curry into desired consistency.
To Garnish--Fry some onion slices in a little oil until golden brown and add to Nihari.
Also garnish with fresh coriander, ginger and green chilies.