Special Nihari Masala
You will need
Boneless meat: 1 kg / 2.2 lb
Bones: 2 kg / 4.4 lb
Farina or flour: 1 cup / 100g
Cooking oil: 1 cup / 180g
Onions: 2 medium
ZAUQBAHAR Special Nihari Masala: maximum 1 packet
Cooking method
1. Heat ½ cup oil, add the meat and ZAUQBAHAR Special Nihari Masala. Stir-fry until the oil separates from the masala.
2. Add 18 cups / 3½ litres water and the bones. Bring to the boil, cover and cook undisturbed on low heat: beef about 6 hours, goat or lamb about 4 hours, or chicken about 3 hours.
3. Remove the bones, collect the marrow and discard the bones. Add the marrow to the gravy.
4. Gradually add the dissolved flour while stirring. Bring to the boil and cook for 15 minutes, stirring occasionally.
5. Heat the remaining oil, fry the sliced onion until golden, pour it into the nihari, cover and simmer for 10 minutes on low heat.