Description
PRODUCT OF PAKISTAN
Halal
Ingredients:
Salt, Red Chilli, Roasted Fennel Powder, Roasted Gram, Dried Ginger (5%), Turmeric, Roasted Cumin Powder, Black Pepper, Cardamom, Clove, Cinnamon, Dried Garlic (3%), Star Anise, Mace.
Allergen Alert:
May contain traces of tree nuts, wheat, milk, soya, mustard, and sulphite.
For Europe
Nutrition Facts (per 100g):
- Energy: 1470 kJ / 350 kcal
- Fat: 14.2 g
- Saturated Fat:
- Carbohydrate: 42 g
- Sugars: 0 g
- Protein: 14 g
- Salt: 32 g
Nehari Masala Recipe (Hot, Spicy Lamb/Beef in Sauce)
Ingredients:
- 1 kg Meat (preferably Mutton or Beef of shin-shank, or Chicken)
- 1½ – 2 cups (200 gms) Cooking Oil/Ghee
- 1 medium-sized Onion, finely sliced
- 6-8 tablespoons (¾ cup or 75 gms) Wheat Flour or Farina
- 1 bag of LAZIZA NEHARI MASALA
- Green Coriander, Green Chillies, Ginger slices, and Lemon for garnishing
Easy Steps:
- Stir fry the meat in about one cup of oil/ghee for 5 minutes.
- Add Laziza Nehari Masala and 4-7 glasses of water. Cover and cook on low flame until the meat is tender (3-4 hours for mutton, 4-6 hours for beef. For chicken, add only 2-3 glasses of water).
- Dissolve the flour well in a cup of water and gradually add it to the gravy. Stir well and cook for 5-10 minutes on high flame until the gravy thickens (for thicker Nehari, cook longer).
- Heat the remaining ½ cup of oil/ghee, fry the onion until golden brown, and season the Nehari. Cover and cook for 10-20 minutes on low flame until the oil/ghee separates on the surface.
- Garnish the delicious Nehari with ginger slices, chopped green coriander, green chillies, and fresh lemon.
Note:
- Nali Nehari: For this special Nehari, use 1 kg of meat in 4-6 large pieces plus 1 kg of bones (Knuckle & Marrow).
- For better taste, cook Nehari on a low flame for a longer duration, using slow cooking.
Importer:
Global Foods Trading GmbH, Am Winkelgraben 1a, 64584 Biebesheim, Germany
