Beef Nihari Recipe | Dawat | Abida Baloch | Desi Food

Method:
Heat ¾ cup of oil, add ginger and garlic paste fry for 1 minute. Add Beef and nihari spice mix stir at medium flame for 1 minute. Add ¼ cup of water and stir for 5-7 minute. Add 4 glasses of water for beef. Cover and cook at low flame until meat is tender. Dissolve wheat flour in 2 cups of water and add gradually into the gravy with continuous stirring. Cook on medium flame for 10 minute. In separate pan, heat remaining oil add sliced onion fry until golden. Spread on nihari cover and simmer for 5 minutes on low flame. garnish with green chilies, julienned ginger, lemon and fresh coriander. Serve with hot naan.

Method:
Preheat the oven to 375˚F (190˚C).In a large bowl, beat the egg. Add the butter and sugar, and mix.
Add the flour and mix until combined. The dough will be crumbly in your hand. Transfer the crust mixture into a greased 8-inch tart pan, create an even, thin layer over the entire pan, about ¼ inch (6 mm).
Prick the crust with a fork to prevent it from puffing up in the oven. Bake the crust for 30-40 minutes, or until golden brown.
In a medium bowl, combine the custard powder milk sugar and cook for a while until thickened and add cream and mix it well.
Transfer the creamy custard to the cooled tart crust. Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center. Chill the fruit tart for at least an hour to serve