Nehari

Nehari is a very famous and popular national dish in Pakistan and it is also popular among Muslims in India. Traditionally this dish was usually eaten in the morning as breakfast. The Muslims of Delhi brought it to Pakistan after independence in 1947. The dish is known for its spiciness and taste.

Ingredients
     Beef, bong meat cut in 3-6 pieces 1 kg
     Nulli/narrow bones 1 kg
     Chili powder 1 tbsp
     Garam masaala powder (Hot mix spices) 2 tsp
     Medium onions 3
     Ginger paste 1 tsp
     Garlic paste 1 tsp
     Aniseed (sonf) 1 tbsp
     Water 5 liters
     Fresh coriander 2 tbsp
     Green chilies 5
     Sliced ginger 2 tbsp
     Flour 1/2 cup
     Salt to taste
     Pure ghee (Desi ghee) 1 cup

Method
First boil water in a large pot and add beef and narrow bones. Add ginger, garlic paste, chili powder, salt and gram masaala. Keep cooking until the beef is tender and soft. This proses will take up to 2 hours.

Simmer on low heat until the meat is cooked and enough gravy remains. Add aniseed and cook 15 minutes.

In another bowl, take flour and add 5-6 tbsp water.Prepare a paste of it and add to the gravy.Cook for 10 minutes while keep stirring till the gravy gets a bit thicker.

Fry sliced onions until brown, take out and spread on paper and keep aside.

Add sliced ginger, fried onions, green chilies and fresh coriander.

Nehari is ready to be served with khameeri roti or Naan.