Nihari

• 1 kilogram beef -- undercut
• 1/2 kilogram Beef Bones
• 5 Tbsps Ginger -- or so (less if less meat)
• 4 small cardamom
• 5 whole cloves
• 5 whole black peppercorns
• 1/2 cup oil
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds
• 5 whole black peppercorns
• 5 whole cloves
• 1 stick cinnamon -- 1" long
• 2 whole cardamom -- black
• 2 Tablespoons fennel seeds
• 1 cup yogurt
• 3 Tablespoons flour -- roasted
• 1/2 teaspoon mace
• 1/2 teaspoon nutmeg
• 1 Tsp Salt

1. in oil, cook the beef, 4 small cardamoms, 5 whole cloves, 5 wholeblackpeppercorns, 5 T. ginger
2. separately, grind: mace, nutmeg, garam masala, zeera, kali mirch, long, dal chini, lal elaichi and Saunf. Strain spices through a tea strainer -re-grind if necessary
3. Add to beef and bhoono
4. 3 c. water, a big tea ball of more fennel seeds and cook for 4 whistles or better cook for a freaky long time in a reg. pot, if needed add some wateror boil off - let simmer
5. Add cold water to roasted Aata to make sure there are no lumps and then add to meat (seive is good to prevent lumps). Let simmer on slow burner.taste for salt
6. serve with butter/ghee, chili powder, hara dhaniya, adrak, mirch (notincluded in calorie count)

kilogram beef, kilogram beef, ginger, cardamom, cloves, black peppercorns, oil, garam masala, cumin seeds, black peppercorns, cloves, cinnamon, cardamom black, fennel seeds, yogurt, flour, mace, nutmeg, salt

Taken from www.epicurious.com/recipes/member/views/nihari-50102474 (may not work)