Step 1: Beef Stock

Beef (Bong, Cut in Big Pieces) 2 Kg
Black Pepper Corn 2 Tbsp
Ginger with Skin 100 Gms
Water 7 Ltr

Step 2:

Oil 2 Cups
Ginger ¼ Cup
Nihari Masala 1 Pkt Large
Beef Stock Whole As Made
Chicken Powder 1 Tsp
Salt To Taste
Flour + Water As Required For Thickness
In Replacement of Nihari Masala
Red Chili Powder 2 Tbsp
Black Pepper 1 Tsp
Turmeric Powder ½ Tsp
Coriander Powder 1 Tbsp
Nut Megs + Mace Whole Dry Masalas 2 Tbsp

Step 3: Taraka

Oil 2 Cups
Onions (Thinly Sliced) 1 No
Garnishing
Green Chilies (Chopped) 5 To 6
Lemon Wedges
Ginger
Fresh Coriander (Chopped)

Instructions:

Making Of Beef Stock

Boil beef, bones with black pepper corns and ginger with skin in 7 liters of water for 4-6 hours. After the required time stain the beef stock (Remove black pepper corns and ginger).

Making Of Nihari Masala’s

In a separate pot, heat Dalda Cooking Oil on medium heat for 3-4 minutes and fry the remaining 2 onions till golden. Add ginger paste and sauté for 1-2 minutes. Then add nihari masala or in replacement of nihari masala as given in ingredients list. Strain the beef stock, pour it in the pot and simmer for 20-30 minutes along with salt and chicken powder. Then add flour and cook until fragrant. Stir until the oil separates. Then add the meat pieces and stir well for 4-5 minutes. So the meat tenderizes well. Add fry onions with oil cook for 3-4 minutes and remove from stove.

Garnishing

Garnish with green chilies, lemons, ginger and fresh coriander and serve with naan.

Cook Time: 6 To 8 Hours.
Serve Hot.