Guest Post: 4 Step Recipe – Nehari

Brought to you by Arshi’s Kitchen.

1 kg beef or mutton shanks (large pieces)
1 kg bones and bone marrow
2 tbsp ground garlic
salt to taste
2 medium onions (chopped)
10 to 12 black peppercorns
2 tbsp chilli powder
2 tbsp coriander powder:
1 tbsp white cumin
1 tbsp fennel seeds
1 tbsp ginger paste
1/2 cup flour
1 cup oil
13 cups water

thinly sliced ginger
thinly sliced green chilies
chopped green coriander
diced lemon



1. Grind fennel seeds and black peppercorns, add salt, chili, coriander powder, cumin and mix with a cup of water.

2. Pour oil in a heavy based pan on medium heat for 2 to 3 minutes. Then add onions and fry until golden brown. Add garlic to fried onions and fry for 1 to 2 minutes. Add flour and roast unless it releases aroma.

3. Now put the ground spices into the pan with the fried onion/garlic. Roast until oil comes up. Then add the meat and mix well and also add the bones and bone marrow.

4. Add 12 cups of water and cook on medium heat (3 to 4 hours) until meat is tender and the oil comes up. Garnish with ginger, green chilies, coriander, lemon and serve with naan.

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