1 kg Beef (with bones)
3 medium Onions (thinly sliced)
2 tbsp All-Purpose Flour
1 small piece of dry Ginger
2 small White Cardamoms
2 Bay Leaves
1 Cinnamon Stick
2 tsp Garam Masala Powder
2 tbsp Aniseeds/Fennel Seeds (grounded)
1 tsp Red Chili Powder (or to taste)
2 pinches of Nutmeg
½ tsp Turmeric Powder
Salt (to taste)
1 small piece of Black Salt
1 tbsp Garlic Paste
1 tbsp Ginger Paste
½ cup Plain Yogurt
½ cup Clarified Butter/ Ghee/ Cooking Oil
1 medium Onion (sliced)
3 Green Chilies (chopped)
1 (2″) piece Ginger Root (cut in strips)
A bunch of fresh Coriander Leaves (chopped)
Place a large stockpot on high flame and heat clarified butter.
Add sliced onions and reduce the flame to medium.
Sauté and fry the onions till they turn golden brown.
Remove the onions from oil and transfer to a paper towel to absorb the excess oil.
Thereafter, crush the onions coarsely.
Add meat to the oil in the stockpot and sauté.
Add garam masala powder, yogurt, ginger paste, garlic paste, salt, red chili powder, bay leaves, cinnamon and turmeric powder. Stir continuously till the oil separates from the mixture.
Add nutmeg, cardamoms, aniseeds and black salt.
Pour in enough water to cover the meat.
Cover the stockpot and cook for 2 to 3 hours on low flame till the meat turns tender.
Add all-purpose flour and cook for another 10 minutes on low flame.
Garnish the nehari with coriander leaves, fried onions, green chilies and ginger strips.
Serve hot with roti or naan.