Some Hacks For Nihari
To make lamb nihari, the curry is thickened by adding flour in water and mix in it. Using spoon continuously when watery flour mixing in it to prevent lumps forming. In order to achieve the desired color and aroma of nihari, dry flour powder should be roasted on cast iron pans, mixed with water, then poured in nihari, mixed well, and cooked.
Lamb Meat = 1 kg
Dry Flour ( 4 tbsp ) + 1 cup of water = Make a thick liquid with water
Onion = 1 small cut in thin slice
Cumin Seeds = 1/2 tsp
Homemade Nehari Masala
Carom Seeds = 2tbs
Ginger = Julienne Cut
Green Coriander = Chopped
Whole Green Chili = Cut In Slice
How To Make Nehari From Homemade Nehari Masala
First you put lamb meat with water and pour 1 tsp salt. Cook until when it become a rich stock. Now take a separate pan than add 1/4 cup of oil then put 4tbsp homemade nehari powder. Take a strain and strain all cooked meat from stock. Then all cooked meat put in cooking pan. Stir continuously until oil shining sides of the cooking pan. Then pour all stock stir also. When all gravy turn into boiling point. Then mix flour thick liquid gradually stir also. When all gravy turn thick gravy then flame set from high to slow. Cook pan for 15 minute. Then take a frying pan add sliced onion cook well until onion turn into golden brown then add cumin seeds and put 1/2 tsp homemade nehari masala powder for beautiful red oil color.