Enjoy the finest homemade blend of this spice to create that perfect slow cooked Nihari .

1kg mutton /lamb shank (wash and soak in vinegar for at least 30mins )
You can use chicken if preferred . 2 medium onion sliced (1 onion to be sliced & fried for topping after )

Add onion into saucepan with oil and let them golden brown - add in 2 tsp of ginger n garlic paste let this cook ,then add in your meat .Mix well add in salt to your taste and 3 teaspoons of Nihari Spice let all this braise for a minute or so then transfer all this into a pressure cooker adding in water just enough to cover the meat cook for 20mins. If using chicken no pressure cooking is required

Remove lid take and check if meat is cooked . Take 1/2 a cup of atta and roast this slightly on a flat pan . Add water to make a paste with the atta (no lumps ) then gradually add in the paste mixing it well, let shimmer for 15mins .

Top with fried onions , juvenile ginger and fresh coriander .

Contains -red crushed chill, black pepper,cumin and coriander,cloves, cardamoms,cinnamon ,star anise ,bay leaf,nutmeg,mace,fennel and a few more spices!