Ingredients:

Beef bong ka ghost 1 kg
Nali 1 (optional)
Ginger/ Garlic 1 tbsp
Ghee 2 cup
Nihari masala prepared 4 tbsp
Atta 1 cup
Maida 1/2 cup
Chili powder 3 tbsp
Salt 2 tsp heaped
Water 10-12 cups

MASALA FOR NIHARI
Dalchini 20 gms 1/4 cup
Bari & choti ilaichi 25 gms each
Long 20 gms 1/4 cup
Saunf 1/2 cup
Kas kas 1/2 cup
Javatri 1/4 cup
Saunt 1/4 cup
Kachri 1/2 cup
Chana 1/4 cup
Chili powder 1/2 cup

Preparation:

Heat ghee and fry ginger / garlic . Add meat piece along with chilly powder, salt and nihari masaia and bhuno well by sprinkling little water. Add in nali and 1012 cups hot water, cover and let it cook for an hour. Sift flour and Atta together and make into a paste with water and add to the meat. Cook on very low fire for at least 23 hours. Serve with finely sliced ginger , chopped green chillies, lemon, coriander leaves and tandoori Nan.

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