Shan Nihari 60g
Shan Nihari 60g
incl. Tax. excl.Shipping costs
Description
Shan Nihari Recipe & Seasoning Mix
Product Description
• Traditional spice mix for preparing Nihari, a slow-cooked meat stew
• Balanced blend of spices for authentic taste
• Suitable for beef, lamb, goat, or chicken
• No preservatives
• No artificial food colour
Nutrition Information
| Nutritional Values | Per 100g |
|---|---|
| Energy | 1220 kJ / 290 kcal |
| Fat | 10 g |
| of which saturates | 0 g |
| Carbohydrate | 40 g |
| of which sugars | 0 g |
| Fibre | 20 g |
| Protein | 10 g |
| Salt | 33 g |
Ingredients
Red chilli, Salt, Paprika, Nigella, Garlic, Onion, Cumin, Bay leaf, Fennel, Cardamom, Black pepper, Ginger, Clove, Star aniseed, Maltodextrin, Cane sugar, Canola oil, Anticaking agent: Silicon dioxide.
Directions for Use
- Heat ½ cup oil and add 1kg boneless meat cut into 4–6 portions.
- Dissolve 1 packet Shan Nihari Mix in ½ cup water and add to meat. Stir-fry until oil separates.
- Add 18 cups (3½ litres) water and 2kg bones. Bring to boil, cover and cook on low heat.
- Remove bones, collect marrow and add back to gravy.
- Dissolve 1 cup (100g) flour in 2 cups water and add gradually. Cook for 15 minutes.
- Heat oil, fry sliced onion until golden, pour over Nihari and simmer for 10 minutes.
Importer
Importer: KRG Foods GmbH, Stuttgart, Germany
Country of Origin
Pakistan
Produktbeschreibung
• Traditionelle Gewürzmischung für Nihari, einen langsam gekochten Fleischeintopf
• Fein abgestimmte Gewürze für authentischen Geschmack
• Geeignet für Rind-, Lamm-, Ziegen- oder Hühnerfleisch
• Ohne Konservierungsstoffe
• Ohne künstliche Lebensmittelfarben
Nährwertangaben
| Nährwerte | Pro 100 g |
|---|---|
| Energie | 1220 kJ / 290 kcal |
| Fett | 10 g |
| davon gesättigte Fettsäuren | 0 g |
| Kohlenhydrate | 40 g |
| davon Zucker | 0 g |
| Ballaststoffe | 20 g |
| Eiweiß | 10 g |
| Salz | 33 g |
Zutaten
Roter Chili, Salz, Paprika, Nigella, Knoblauch, Zwiebel, Kreuzkümmel, Lorbeerblatt, Fenchel, Kardamom, Schwarzer Pfeffer, Ingwer, Nelke, Sternanis, Maltodextrin, Rohrzucker, Rapsöl, Trennmittel: Siliciumdioxid.
Zubereitung
- ½ Tasse Öl erhitzen und 1kg Fleisch in 4–6 Stücke schneiden.
- Gewürzmischung in ½ Tasse Wasser auflösen und zugeben, anbraten bis sich Öl absetzt.
- 18 Tassen Wasser und 2kg Knochen zugeben, aufkochen und langsam garen.
- Knochen entfernen, Mark zurück in die Sauce geben.
- Mehl in Wasser auflösen, einrühren und 15 Minuten kochen.
- Zwiebeln goldbraun braten, über Nihari geben und 10 Minuten köcheln lassen.
Importeur
Importer: KRG Foods GmbH, Stuttgart, Germany
Herkunftsland
Pakistan
Return policy
Our goal is for every customer to be totally satisfied with their purchase. If this isn't the case, let us know and we'll do our best to work with you to make it right.
Shipping
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Manufacturing
Our products are manufactured both locally and globally. We carefully select our manufacturing partners to ensure our products are high quality and a fair value.