Description

Shan nihari Ingredients: red chili, salt, paprika, nigella, garlic, dried onion, cumin, bay leaf, anise, green cardamom, black pepper, ginger, cloves, fennel, maltodextrin, hydrolyzed SOY protein, cane sugar, rapeseed oil, anti-caking agent: silicon dioxide. Allergy advice: may contain traces of sulphite, sesame, mustard, gluten and nuts. Allergens in CAPITAL LETTERS. Store in a cool and dry place. THT see packaging. product from Pakistan. Imported by: see stamp. nutritional information per 100g: 1256kJ / 300 kcal, fat: 10g of which fulfilled 0g, carbohydrates: 40g of which sugars 0g, dietary fiber 20g, protein 10g, salt 33.2g heat 1/2 cup of oil, add meat and these spices. stir-fry until the oil separates from the masala. Add 18 cups/3 1/2 L of water and bones. Stir and bring to a boil. Cover and cook undisturbed over low heat. Remove bones, collect marrow and discard bones. add marrow to gravy. Gradually add dissolved flour to the gravy. Stir and mix. Bring to a boil and cook for 15 minutes. Stir occasionally. Heat the remaining oil and add the sliced ​​onion. Stir fry until golden brown and pour in nihari. Cover and leave on low heat for 10 minutes