Pakistan nehari is a traditional Pakistani dish made of slow-cooked beef or mutton.

Ingredients:

1 kg beef or mutton (shank or leg)

2 onions, finely chopped

2 tablespoons ginger-garlic paste

2 tomatoes, pureed

2 cups water

2 tablespoons red chili powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 teaspoon garam masala powder

Salt, to taste

2 tablespoons ghee or oil

2 green chilies, finely chopped (optional)

1 cup yogurt (optional)

Fresh coriander leaves, for garnish

Instructions:

In a large pot, heat the ghee or oil and sauté the onions until golden brown.

Add the ginger-garlic paste and sauté for 1-2 minutes.

Add the pureed tomatoes and stir well.

Add the beef or mutton and stir until the meat is well coated with the tomato mixture.

Add the water, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala powder, and salt. Stir well.

Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Simmer the nehari for 2-3 hours, or until the meat is tender and falling off the bone.

Add the green chilies and yogurt, if using, and stir well.

Simmer for an additional 10-15 minutes, or until the sauce thickens.

Garnish with fresh coriander leaves and serve with naan or rice.

Note: Nehari is typically served for breakfast in Pakistan and it's a bit spicy.

Recipe Card for download: