Beef Maghaz Nihari Recipe

Beef Maghaz Nihari || Maghaz Nihari || How to make beef Maghaz nihari with step-by-step photos and Video

Beef Maghaz Nihari is a traditional aromatic relish thick gravy curry recipe that is prepared with meat and spices along with wheat flour batter. Beef Maghaz Nihari originated in Punjab, Pakistan, where people like to eat Nihari with naan, tandoori roti, and Chapati because of its spicy and flavored taste. 

It is known as a  Beef Magaz Nihari. The main ingredients are meat with bones and homemade nihari masala powder.

                                                                   

My Latest Magaz Nihari Video Recipe

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Place a 1.5-liter pressure cooker on the stove, heat the ghee, let it melt, then add ginger garlic paste. Sauté it until the aroma arises. Add meat and bone and stir until it changes color.

Now add homemade nihari masala and yogurt, and mix it well.l 

Add 500 ml water to the cooker and bring it to a boil. Now set the pressure for 20 minutes. After 20 minutes, take out all bones and meat from the cooker, discard all bones by taking the t merrow from them, and set aside.

Drain out all serving red oil (tarry) and set aside; it will work at the time of serving. 

In a small bowl, add 2 tbsp roasted wheat flour and some warm water, and whisk it well. Add half the quantity of wheat flour mixture to the gravy. Stir to combine well and cook for around 15 minutes on a low flame.

Meanwhile, take a saucepan/pot, add water, turmeric powder, and a bit of salt, bring it to a boil, then add the brain and allow it to cook for 5 minutes. Now, remove from the flame.e

Discard all water and rest it for 4 to 5 minutes, then devein it.

Now put the brain in nihari and cover the pot with a lid for 15 minutes more on low flame.

After 15 minutes, take out the brain from the nihari and add the remaining wheat flour mixture. Stir it and simmer it for 10 minutes more.e

Turn off the flame and transfer to the serving dish. Put half the brain and marrow into the nihari and pour serving oil over it. Sprinkle some coriander leaves, grated ginger, green chili, and lemon.n

Now ready to hot serve with naan, chapati, tandoori naan 

                              

Mutton Handi recipe

Mutton Masala | Mutton Handi || How to Make Mutton Handi with step-by-step photos

Mutton Handi is a flavored, thick, and spicy meat curry this is my family’s version that is cooked in the “Bihari” household, it is called Mutton Handi in the local language, You'd not have heard about this recipe, and very delicious, soft tender and mouthwatering meat curry that can be cooked with beef, mutton or lamb, here to understand have written masala right word is Handi.

I prepared mutton handi from our culture, as well as making mutton meat with special Handi masala that contains only 3 whole spices. Then all three spices are roasted in a pan over low heat and then ground to make a fine powder.

                                                

This special masala brings an actual taste of Handi in curry. If you don't add sonth(ginger powder) and fennel seeds to the nihari, you will never bring an authentic nihari taste without these special spices; likewise, even this Hundi masala works the same

The simple and quite amazing taste of this curry can be served with paratha, naan, and any type of flavored rice  

Tips:

To make a delicious mutton curry, selecting the right meat is crucial. Choose fresh and tender cuts, as they will result in soft and succulent mutton or beef after cooking. 

Typically, using bones with mutton or beef will yield a rich gravy when slow-cooked. The flavor from the bones enriches the gravy, making it thick and flavorful.

If possible, cook in a clay pot to enhance the overall taste.      

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Firstly, clean and rinse the mutton under running water, and take all the ingredients and prepare them

Heat the pan and dry roast cumin seeds, coriander seeds, and black pepper over low heat for 1-2 minutes; shift to the mortar/grinder jar and grind it till it turns to a fine powder.

Whisk the yogurt and keep it aside. 

Heat the oil in the pot and put the onions; sauté the onions for 5 minutes, then add the mutton.

Fry the mutton with onions until it changes color, then add ginger and garlic, put papaya paste/cubes to the meat, and stir well. 

Now start combining all dry spices, and keep the flame low while adding spices.

Keep mixing the meat with spices on medium flame; lastly, add basic garam masala and stir to combine until the oil is separated.

 

Now add yogurt, then further stir to mix well until the meat is roasted with masala.

Now pour water and stir to combine well, bring to a boil, cover the lid, and allow it to cook for about 30-40 minutes.

Now roast the meat until oil comes on top, then put roasted spices, stir well with roasted ground spices.

Pour 1 cup of boiled water into the curry, bring to a boil on a high flame, then cover the lid and reduce the flame to low.

Simmer it for 15 minutes; now the mutton handi is done.

Then transfer to the serving bowl/dish.

To serve with rice, roti, naan, or paratha 

Dhaba Mutton Karahi Recipe

Dhaba Style Mutton Karahi | Restaurant style Mutton Karahi || How to Make Mutton Karahi with step-by-step photos 

Dhaba Mutton Karahi is a delicious, spicy, and relish dish. This is one of the most popular Pakistani dishes that you will come across on almost every Pakistani menu anywhere in the world.

In the Desi language, a roadside restaurant is called a Dhaba, and here I tried to share this tasty Dhaba-style or restaurant-style mutton karahi recipe. I think there is no difference between them; rather, if you want to compare the tastes of Dhaba or roadside restaurants, then Dhaba has more taste than lavish restaurants. Dhaba Mutton Karahi especially comes from Lahore street food. 

Lahore is famous for its culturally enriched food items. It is impossible to be on a diet there 😉 lol People here in Lahore are known as food lovers. As all of you know,w I am always tempted to try easy and popular dishes at home and perfect them as many as possible. One of them is this Dhaba Mutton Karahi.

               

Mutton karahi is a specialty of street food. This dish is made by stir-frying small cubes of lamb or mutton with tomatoes, green chilies, ginger, and garlic in a karahi, the wok, a pan that gives the dish its name.

I made it with less fat, but the taste was so good and excellent. It was so tender and succulent. This dish is a very simple and lip-smacking dish for anyone who loves to have a spicy treat occasionally. It's so simple that if you have ingredients in hand, nd then get ready, get set, and go.

It pairs best with butter naan or simply plain naan and may be served along with rice,e tandoori roti, ti or homemade chapatti,zeera, or green raita, along with onion.

For more korma recipes:

Mutton korma

Shahi mutton korma

Chicken korma

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Tips for making Tasteful Karahi:

To make the perfect mutton karahi, use goat leg meat. Using ghee will enhance the flavor of your dish. Cook mutton karahi in an iron wok for the best results. Be careful not to add too much water, as it can make the mutton mushy and cause it to shred. Additionally, avoid overcooking the mutton, as it may turn blackish. 
                     

To prepare this recipe, wash the meat and set it aside.

             

For blanching tomatoes Boil the water and put the tomatoes into the water. Let the tomatoes fcook or a minute, remove the skin, and cut them in half. Set aside.

                         

  

Heat the pan and dry roast cumin and coriander seeds together for a minute over a low flame. Coarsely crush them in the mortar and set aside. 

                   

Grate the ginger

               

Heat up the ghee in the pot/pan or wok.

             

Add ginger-garlic paste, sauté it for a minute,e then put the mutton in the oil. Fry them with ginger-garlic paste for 5 minutes over medium heat.

                         

Now pour water into the pot.

                 

Bring it to a boil and cover the lid. Allow it to cook on a medium flame until the water is dried out.

                  

Remove the lid and take out all excess oil from the pot, and keep it aside.

                 

Now place tomatoes over mutton and again cover the lid_Let it cook until tomatoes are soft.

Once the tomatoes are soft.

                  

Then add powdered spice and roasted spices. Keep on stirring on a medium flame for 10-12 minutes.

                

Then add grated ginger, green chilies, and remaining ghee.

                         

Further, stir to mix and simmer it for 5 minutes over a very low flame.

                  

Dhaba mutton karahi is done.

                   

Transfer to the serving dish/wok. Garnish the karahi with ginger, coriander leaves, and green chilies.

                 

Serve hot with chapatis, naan, or rice with lime and onion.