Description
| Product Name | National Recipe Mix for Nihari (Spicy Shank Curry) |
|---|---|
| Net Weight | 56g x 2 |
| Serving Size | 1 pack for 1 kg of meat |
| Storage Instructions | Keep dry and away from direct heat and sunlight. |
| Best Before | See base of the pack |
| Country of Origin | Pakistan |
| Importer | Unidex B.V., Postbus 301, 2180 AH Hillegom, Netherlands |
| Certification | HALAL |
| Masala Meter | Hot, Medium |
Ingredients:
- Red Chilli
- Aniseed
- Salt
- Cumin Seed
- Ginger
- Star Aniseed
- Bay Leaf
- Black Pepper
- Sugar
- May contain mustard, gluten, and tree nuts.
Cooking Instructions (For 1 Pack):
- Preparation (10 mins)
- Fry 1 tablespoon of ginger-garlic paste in ¾ cup (150g) of hot oil. Add 1 kg of boneless meat, 1 kg of bones (joint and marrow), and 1 pack of National Nihari Recipe Mix. Sauté over medium heat for 2-3 minutes.
- Cooking
- Add 4 cups of water for chicken or 10-12 cups for beef/lamb. Cover and cook on low heat until the meat is tender (beef: 4-6 hours, lamb: 3-4 hours, chicken: 30 minutes). Remove the bones and collect the marrow. Discard the bones and add the marrow to the sauce.
- Thickening
- Dissolve 1 cup (90g) of wheat flour in 2 cups of water. Gradually add to the sauce while stirring continuously. Cook over medium heat for 10 minutes.
- Frying
- Separately, heat ¾ cup (50g) of oil and fry 1 medium finely sliced onion until golden brown. Pour over the Nihari sauce. Cover and simmer for 5-7 minutes.
- Serving
- Garnish with chopped green chilies, fresh coriander, lemon juice, and julienned ginger. Serve with hot naan.
Nutritional Information (Per 100g):
| Nutrient | Amount |
|---|---|
| Energy (kJ) | 993 |
| Energy (kcal) | 237 |
| Fat (g) | 11.0 |
| Saturated Fat (g) | 1.1 |
| Carbohydrates (g) | 25.0 |
| Sugars (g) | 3.6 |
| Protein (g) | 11.0 |
| Salt (g) | 29.4 |
