Shan Nihari Masala 60 g

Description

Nihari is the slow-cooked shank stew of Delhi, Lucknow and Karachi – meat simmered for hours with bone marrow until the gravy turns thick and glossy, eaten with naan and topped with ginger, green chilli, coriander and lemon. Shan Nihari Masala gives you the whole spice base in one 60 g pack, enough for 1 kg of meat and 4–6 large portions.

You will need

• 1 kg beef, mutton or chicken (shank or shoulder for red meat), 4–6 large portions
• 2 kg knuckle and marrow bones (optional for chicken)
• 1 medium onion, finely sliced
• 1 cup (100 g) wheat flour, dissolved in 2 cups water
• 1 cup (175 ml) cooking oil
• 1 pack Shan Nihari mix, stirred into ½ cup water

How to cook nihari with it

1. Heat ½ cup oil, add the meat and the Shan Nihari mix. Stir-fry until the oil separates from the masala.
2. Add about 3½ litres (18 cups) water and the bones. Bring to the boil, cover and cook undisturbed on low heat – beef 6 hours, goat or lamb 4 hours, chicken 3 hours.
3. Remove the bones, scoop out the marrow and stir it into the gravy.
4. Gradually add the dissolved flour, bring to the boil and cook for 15 minutes, stirring now and then, until thick.
5. Fry the sliced onion in the remaining oil until golden and pour it over the nihari. Cover and simmer for 10 minutes. Skim excess oil before serving if you prefer.

Serve with naan or tandoori roti and a plate of julienned ginger, sliced green chillies, chopped coriander and lemon wedges.

Buying it in India

₹109 per pack, GST included, with a GST invoice. Flat ₹29 delivery, free on orders of ₹349 or more. Dispatched from Mumbai in 1–3 working days to every pincode in India; payment by UPI, card or net banking (no cash on delivery).

Also available: Mehran Nihari Masala 60 g at ₹98 – see our Mehran vs Shan comparison.