Ingredients:
1 kg meat preferably lamb
2 tbsp refined oil
3-4 green cardamom
1 tsp whole cinnamon
2 black cardamoms
2-3 bay leaves
1 tsp turmeric powder
1/4 cup water
1 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garlic
1 tsp onions
3 tbsp yogurt
2 tsp gulab jal
2 tsp garam masala
1/2 tsp nutmeg and cardamom powder
1/2 tsp saffron
salt to taste
few drops of itar
wheat dough for dum
fresh coriander and ginger juliennes and lemon slices – to garnish
Preparation:
Fry the garlic an onion and ground to a paste
Beat the yogurt to a thick paste
Soak the saffron in 2 tea spoon water
Cooking:
Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves
Add the meat and saute till lightly fried
Now add salt and turmeric and mix well
Pour in the water, cover the pan and cook
When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic and onion paste
Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron water
Cover again and cook for 2-3 minutes.
Transfer the meat in a heavy bottom pan and strain the gravy
Add few drops of itar and cover the pan.
Seal the pan with the wheat dough and cook on slow fire for around 1/2 hour
Once done, garnish with fresh coriander and ginger juliennes and serve with lemon
Nihari ghost is best eaten with steamed rice or tandoori naan
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