Laziza Nehari Masala with Garlic and Ginger 100 g (Spice Mix)
INGREDIENTS: Red Chilli, Salt, Roasted Fennel Powder, Roasted Gram, Dried Ginger 5 %, Turmeric, Roasted Cumin Powder, Black Pepper, Cardamom, Clove, Cinnamon, Dried Garlic .3 %, Star Anice, Mace.
RECIPE: Nehari (Hot, Spicy Lamb/Beef in Sauce)
- Meat (preferably Mutton or Beef of shin-shank otherwise Chicken)……1 kg
- Cooking Oil/Ghee………………………………………………………………………..1½ cup or less (200 g)
- Onion (medium sized) ………………………………………………………………….1 finely slized
- Wheat Flour or Farina……………………………………………………………………6–8 tablespoons (¾ cup or 75 g)
- LAZIZA NEHARI MASALA……………………………………………………………one bag only
Green Coriander, Green Chillies, Ginger slices and Lemon………………..to your taste for garnishing.
EASY STEPS:
- Stir fry meat in about one cup oil/ghee for 5 minutes.
- Put Laziza Nehari Masala and add 4–7 glasses of water. Cover and cook on low flame until meat is tender (for mutton 3–4 hours and for beef 4–6 hours. In case of chicken add only 2–3 glasses of water).
- Dissolve flour well in a cup of water and add gradually into the gravy. Stir for proper mixing and cook for 5–10 minutes on high flame or until becomes thick. (for thick Nehari cook more).
- Heat well the remaining ½ cup, oil/ghee, fry onion until golden and season Nehari. Now cover and cook for 10–20 minutes on low flame or till all ghee/oil separates surfaces.
Garnish delicious Nehari with ginger slices, chopped green coriander, green chillies and fresh lemon.
NOTE:
- Nali Nehari: For this special Nehari use 1 kg meat in 4–6 large pieces plus 1 kg bones (Knuckle and Marrow).
- For better taste cook Nehari on low flame and for longer duration i.e. go for slow cooking.