Beef Nehari

Ingredients:

1. 1 kg Beef, bong meat cut in 4-6 pieces
2. 1 kg Nulli / marrow bones
3. Finely sliced 3 Medium onions
4. 1 table spoon Chilli powder
5. 1 table spoon Garam masala powder
6. 6 liters Water
7. 5 table spoon Ata / fine whole meal flour used for bread making
8. 1-2 Bheja/cow brains
9. ½ – ¾ Cup Pure ghee or butter
10. Salt of your taste
11. Finely sliced 3 Medium onions
12. Finely sliced 6-8 Green chillies
13. Cut julienne style 3 Inch piece ginger
14. Handful coriander leaves
15. 3-4 Limes cut into halves

Method:

First of all fry 2 sliced onions in ghee until dark brown, after that take out and spread it on a paper. Let it cool, when cool crush the onions and them a side. Use the same ghee and put chilli powder and cook on small heat or low heat for a minute. You should note that chilli powder should not be burned. Now add the beef, garam masala powder, and fried crush onions and salt of your taste. Fry it for some time and add 6 liters of water in it and cook on medium heat for 6 to 7 hours. Or in other words cook up till the quantity of the gravy should be halved.

Beef Nehari Innerbig

Take a tava and cook the ata (flour) on medium heat until dark brown and keep a side when it cools mix in a little water. Ensure that no lumps should remain and pour it into Nehari and mix it and stir it properly. Don’t stir after the mixture is created, after that simmer on low heat until the meat is cooked. Note that after meat is cooked there should remain enough gravy. Fry the remaining sliced onions in the butter until brown. After that pour onions and butter over the Nehari. Serve it and enjoy.