PREP MEAT: Heat 5 tablespoons of Oil in a pan (make sure you try and use a big pan because you will be adding a lot of water). Once the oil is heated, add in 2 medium onions (thinly sliced) and fry them until they start turning brown. Whilst the onions are frying add in 2 Tablespoons of Garlic powder/paste and 1.5 Tablespoons of Ginger and mix them in well. Next add the meat into the pan and start frying the meat until it turns it starts changing color. Add in the spices you mixed from earlier into the pan and keep mixing until they absorb into the meat and the spices and oil have separated.
Whilst you wait add 3 tablespoons of Cornflour into a separate bowl with 2 cups of water and whisk until there are no lumps remaining in the bowl. Put aside for now! Add 8-12 cups of water into the pan with the meat, give it a stir, then add the cornflour mixture into the same pan and keep mixing until the water changes color (it should start turning a dark orange color) Let it come to a boil and stir once it reaches boiling point. Turn the heat to a low/medium let the Nihari cook for 6-7 hours
When the long awaited 7 hours come to an end and the meat is falling off the bones... YOUR NIHARI IS READY! Don't start eating just yet.
Garnishing: Now, garnishing Nihari is usually done in the bowl you are eating from, so pour yourself some Nihari, chop a handful of Cilantro (coriander), green chili peppers, raw garlic and a lime. REMEMBER! Garnishing is optional but it will make the taste so much better. Nihari can be served with fresh naan.
