Re: Worlds Best Nihari as I cook it…
Yes you are right, I have experimented at different temperatures and 350 F works the best, you also have to seal the pot real good. I Like to add loads of ginger paste during meat browning. I like it where the meat almost falls apart but still stays together. The soup bones with lots of cartilage added gelatin to the sauce and is really good for joints, skin, hair and nails. Just enough water to go an inch above meat.