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 )
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. Remove lid take 1/2 cup of atta and make a paste (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!