National Delhi Nihari 2 x 65 g for Spicy Meat Shank Curry Mix
You will need:
Meat: Beef/Mutton (Boneless Shank/Chicken (4-6 big pieces) 1 kg
Bones (Knuckle and Marrow) 2 kg
Onion (Finely Sliced) 1 (60 gm)
Wheat Flour 1 cup (100 mg)
Cooking Oil 1 cup (175 ml)
National Spice Mix for Delhi Nihari 65 g (1 packet)
Cooking Method (For 1 Packet):
Fry: In a large pot, heat ½ cup of oil, add meat, and National Spice Mix for Delhi Nihari. Fry for a few minutes until oil separates from the gravy.
Cook: Add 18 cups or 3½ liters of water and bones (Use 8 cups of water for chicken). Stir and bring to boil. Cover and cook undisturbed on low heat. (Cooking time for Beef: 6 hours, Mutton: 4 hours, Chicken: 30 minutes). Remove bones; collect marrow and discard bones. Add marrow to the gravy. Dissolve flour in 2 cups of water and add in gravy gradually with continuous stirring. Bring to boil and cook for 15 minutes.
Fry: Heat the remaining oil in another pan and add sliced onion. Stir until golden and add into Nihari.
Simmer: Cover and simmer for 10 minutes on low heat.
Serve: Delicious Delhi Nihari is ready. Garnish with green chilies, fresh ginger julienne, lime and serve.
Ingredients: Salt, Red Chilli, Aniseed, Cumin Seed, Star Aniseed, Ginger, Bay Leaf, Cardamom, Sugar, Anticaking Agent (Amorphous Silicon Dioxide E551)
Allergy Advice: May contain mustard, gluten, and tree nuts.
Storage: Store in a cool, dark, and dry place.
State of Origin: Product of Pakistan
|Typical Values||Per 100g|
|Energy||1043 kJ / 249 kcal|
|of which saturates||1.3 g|
|of which sugars||4.0 g|