Directions
Cook bone marrows with 2 liters of water and 1 tbsp of ginger garlic paste for about 3 hours.
Now take the bones out and keep them aside.
Take oil in a pan, and add ginger garlic paste, and beef. Fry for 2 minutes.
Now add all the other spices except flour. Add 1 cup of water. Cook on low flame for 20 minutes, then cook the masala till oil separates.
Add stock of bone marrows and more water. Cook on low heat for 2 hours or till the meat tenders.
Now take out all the oil from the gravy by tilting the pan and set it aside.
Mix flour with water and gradually add it to nihari and mix it. Cook for 20 minutes more.
When the gravy thickens add in the marrow and some oil. (save some to add at the time of serving).
Now take out on a plate, pour nihari oil and remaining marrow on top.
Garnish nihari with green chilies, green coriander, lemons, and ginger.
Enjoy!!!!
