Beef Nihari

• 1 bay leaf (tej pattar)
• 1 black cardamom (bari elaichi)
• 2 anise star (badiyan ka phool)
• 3-4 green cardamom (hari elaichi)
• 2 cinnamon stick (darcheeni)
• 3-4 cloves (laung)
• 1 tsp fennel seeds (saunf)
• 6-9 black pepper corns (kali mirch)
• ½ tsp nutmeg and mace (jaifal jawetri)
• 1 tsp cumin seeds (zeera)
• 1 tsp black cumin seeds (kala zeera)
• 1 tsp dried ginger powder (sonth powder)
• 1 tbsp red bell pepper (kashmiri laal mirch)
• ½ tsp turmeric (haldi)
• 1 tbsp coriander powder (dhania)
• 1 tsp red chili powder (laal mirch)
• salt to taste

• 1 cup oil
• 750 grams beef bong meat
• 1½ tbsp ginger and garlic crushed into pate form
• Nihari masala (home-made)
• 4-5 glasses water
• ½ cup flour liquefied in water (make sure no lumps are formed)

Before serving garnish with following ingredients

• chili oil (tarri) saved while cooking the meat
• lemon juice
• ginger
• green chili
• fresh coriander leaves