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Nehari Masala

Ingredients: red chilli, salt, roast gram, dried ginger, turmeric, cumin seeds, black pepper, aniseed, star anise,cardamom, clove, cinnamon, caraway seeds, mace, food colours (yellow E110, red E129, FD&C yellow6, red 40).

Recipe for Hot, Spicy Lamb or Beef

1 kg Meat (preferably mutton/beef shin or shank) or Chicken
200g ghee/cooking oil
1 onion, finely sliced
75g wheat flour
1 packet Nehari Masala
Chopped coriander, green chillies, sliced ginger and lemon - to taste

1. Stir fry the meat in 145g ghee for 5 minutes.
2. Add the Nehari Masala and 4-7 glasses of water (2-3 glasses if using chicken), cover and cook on a low heat until the meat is tender. (Mutton 3-4 hours, beef 4-6 hours)
3. Thoroughly mix the flour in 1 cup of water, add gradually add to the sauce, stirring well. Cook for 5-10 minutes until the sauce thickens.
4. Heat the remaining ghee/cooking oil and fry the onions until golden brown. Add to the dish, cover and cook until the ghee separates.
5. Serve garnished with the ginger slices, chopped coriander, green chillies and lemon.

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