Jawed maghz Nihari 5 🌟

INGREDIENTS FOR NIHARI

BEEF BONG MEAT (SHANK): 1 Kg (With fats and white muscles) OR Mutton (Goat/Lamb) Shank or Back leg meat: 1 Kg Nali Bones: 4 of full size  (For beef only)

Goat Brain (Maghz): 2 Additional wet Fats: 250 gm
Ghee/Cooking Oil: 2.5 cups (3 cups if goat meat or no fatty meat)
Whole Wheat Flour: 1/2 measuring cups. Ginger Paste: 3 Tbsp
Garlic Paste: 3 Tbsp

REGULAR SPICES:

Salt: 2 tbsp (Or to Taste)
Red Chili Powder Hot: 2 Tbsp (Or to Taste) {Restaurant always use Extra hot chili powder to get extra business from Customers with an additional order of Piyaz (Onion) Ka Tadka to reduced the heat in the Nihari)
Kashmiri Mirch: 2 Tbsp
Haldi (turmeric) powder: 1/4 Tea Spoon

MAIN NIHARI SPICES || MAIN NIHARI SPICES || MAIN NIHARI SPICES
SOUNTH (Dried Ginger) Powder: 2 tbsp PIPLI Whole: 4 STICKS of 1.5" OR 6 OF 1" JYFAL Whole: 1/4
JAVETRI Flacks: 1/4 Tbsp Crushed AJWAIN(Carom) Seeds: 1/2 Tea Spoon BADIAN (Star Anis): 2 Whole
BLACK PEPPER Whole: 1/2 Tbsp
WHITE CUMIN Seed: 1/2Tbsp
BLACK CUMIN Seed: 1/2 Tbsp
SAUNF (Fennel) Seed: 3Tbsp
BLACK CARDAMOM: 2
GREEN CARDAMOM: 5
CLOVES WHOLE: 6
CINNAMON: 1 of 2"
CORIANDER SEEDS: 4 Tbsp (Only for POTLI) Tied potli will go to the curry to be cooked for 4 Hrs.
BAY LEAVES: 2 Will go to the curry to be cooked for 4 Hrs.
GARNISHING || GARNISHING || GARNISHING
Thin Sliced Ginger
Thin Sliced Green Pepper
Lemon/Lime to squeeze on Nahari. Chopped Cilantro and green mint

SPECIAL GARAM MASALAH

Pipli: 3 sticks
Zeera: 2 Tbsp
Black pepper: 1 Tbsp
Black cardamom: 2
Cloves: 8
Cinnamon Stick: 1 of 1.5"

Grind all whole spices very fine and sprinkle on the top of your Nihari Dish at the time of serving.