Description

Ingredients: salt, red chilli, turmeric, black pepper, curry leaves, coriander, nigella, cumin, green cardamon, bay leaves, black cumin, cloves, ginger, dehydrated onion, garlic. Acid: citric acid, maltodextrin, hydrolyzed SOY protein, cane sugar, canola oil. Anti-caking agent: silicon dioxides, dried papaya powder. allergy advice: may contain traces of SULPHITE, SESAME, MUSTARD, GLUTEN AND NUTS contains no preservative and no artificial food coloring. nutritional information per 100g: 1220kJ /290 kcal, fat: 10g of which saturated 0g, carbohydrates: 40g of which sugars 0g, dietary fiber 10g, protein 10g, salt 33g. Keep cool and dry. Preparation: heat half the oil / clarified butter, add meat, garlic paste and shan haleem spice mix. Stir-fry for a few minutes. Then add 15 cups water, lentils, bulgur and bones. Cover and simmer over low heat until meat is tender. (beef 4-6 hours, chicken 3-4 hours) stir frequently. Remove the bones from the curry and discard. Mix the curry with a wooden spoon or blend in a blender for 1-2 minutes (avoid it becoming a paste). Cook for 1 hour on low heat. Stir regularly and add water if necessary. Heat the remaining oil / clarified butter and fry until golden brown. Add to the halem. . Cover and simmer over low heat for 20-30 minutes. Product of pakistan Imported by: see stamp on packaging THT: see packaging