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Roshan Pakistan : Cook Book : Nihari

Ingredients

1.  1.  2 1/2 lbs goat meat
2.  1 Cup oil
3.  5 Cardamoms
4.  5 Cloves
5.  3-tbs ginger paste
6.  3-tbs garlic paste
7.  2/3 cup curd
8.  1 1/2 cup onions (cut)
9.  2-pcs Cinnamon each of 1 inch
10.  2 Bay leaves
11.  1/2 tsp turmeric powder
12.  2 tsp coriander powder
13.  1 tsp red chilies powder
14.  salt as per taste
15.  2 tsp flour
16.  2 tsp gram flour
17.  1 tsp garam masala
18.  1/2 tsp green cardamom and nut meg powder

Instructions

1.	Slice onions thinly.
2.	Heat half of the oil in a pan and put half of the onion.
3.	Make the onion red and then put the meat, rest of the onions, cloves, bay leaf, cinnamon and cardamoms.
4.	When the water of meat dries then, add coriander, red chilies, salt, and turmeric powder.
5.	Now add garlic and ginger paste and cook well till it separates from the oil.
6.	Now put curd and after it dries put approximately 3 cups water.
7.	When the meat is cooked and tender, take it out of the curry.
8.	Heat the oil in a separate pan and cook flour and gram flour in it.
9.	Remove from heat. After cooling it a little add the prepared strained gravy in it.
10.	After mixing well add the meat and cook with garam masala, cardamoms and nutmeg powder.
11.	After cooking for 8-10 mins when you feel the gravy is sufficiently thick turn off the heat.
12.	Garnish with fresh thinly sliced green chilies, ginger and cardamom leaves.
13.	Serve with Nan.