Cooking with B.J

Back to Pakistani Cookery

Nehari (1)



- 2 kg. beef shank, cut into large pieces
- 1 cup oil
- 1 medium onion, thinly sliced
- 2 tbsp. garlic paste
- 2 tbsp. ginger paste

- 1 1\2 tsp. salt or according to taste
- 3 tsp. red chili powder
- 1\2 cup yogurt
- 3-4 tbsp. flour
Whole Spices:

- 1tbsp. white cumin
- 1tbsp. Saunf (aniseed)
- 2 pieces aniseed flower (optional)

- 1tsp. black pepper
- 1tbsp. sonth (dry ginger)
- 2 no. black cardamom
- 6-8 green cardamom
- 2 inch piece cinnamon
- 1 bay leaf

- 1\2 tsp. cloves
- 1\2 piece jaifel
- 1 tbsp. javetri

1. Heat oil in a heavy based saucepan. Add the sliced onions and stirring frequently, fry for 10 minutes or until golden brown. 
2. Ad
d beef, ginger, garlic, chili powder and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated.

2. Add 4 glasses of water and cook over low heat for about 1 hour or until meat is 3\4 cooked. (Alternatively, the process can be speeded up in a pressure cooker, pour in half the water and follow the manufacturer's instructions). 
3. Meanwhile place the whole spices in a food processor or grinder and grind to a fine powder and then sieve it through a muslin cloth.  
Add the sieved spices to the meat, cover and cook over low heat until the meat is tender.
4. Dissolve flour in 2 cups of water and stirring carefully pour it in a thin stream into the beef mixture. (don't stir hard, otherwise meat will break into small pieces).
5. Cover and cook for 10-15 minutes, stirring occasionally.
6.Garnish with green chilies, ginger (chopped) and lemon slices.
7.Serve with Nan.