Laziza Nihari 100g
Nihari originated in Lucknow and is traditionally made from shank cuts of beef, mutton, lamb or goat, sometimes with bone marrow, slow-cooked for hours and thickened with flour into a rich, dark gravy, distinct from Laziza's Paya Masala, which is built specifically for trotters in a thinner, more brothy curry. Laziza's Nihari Masala blends red chilli, roasted gram, dried ginger, turmeric, roasted cumin, black pepper, aniseed, star anise, cardamom, clove, cinnamon and mace into the spice base, traditionally served at gatherings and during the winter.
How to use it
Fry your meat in oil with the Nihari masala until the oil separates, then add plenty of water along with any bones for marrow, and cook on low heat for several hours until tender, beef needs around 6 hours, goat or lamb around 4, chicken around 3. Dissolve flour in water and stir it into the gravy to thicken, then top with onions fried until golden. Garnish with ginger, coriander, green chillies and lemon, and serve with naan.
Specs
Brand: Laziza
Size: 100g (2 sachets)
Use: Spice mix for nihari, slow-cooked, flour-thickened shank curry (beef, mutton, lamb or goat)
Key ingredients: Red chilli, salt, roasted gram, dried ginger (5%), turmeric, roasted cumin powder, black pepper, aniseed, star anise, cardamom, clove, cinnamon, dried garlic (3%).
Planning a winter gathering or special meal? Add this to your order
Description
Nihari originated in Lucknow and is traditionally made from shank cuts of beef, mutton, lamb or goat, sometimes with bone marrow, slow-cooked for hours and thickened with flour into a rich, dark gravy, distinct from Laziza's Paya Masala, which is built specifically for trotters in a thinner, more brothy curry. Laziza's Nihari Masala blends red chilli, roasted gram, dried ginger, turmeric, roasted cumin, black pepper, aniseed, star anise, cardamom, clove, cinnamon and mace into the spice base, traditionally served at gatherings and during the winter.
How to use it
Fry your meat in oil with the Nihari masala until the oil separates, then add plenty of water along with any bones for marrow, and cook on low heat for several hours until tender, beef needs around 6 hours, goat or lamb around 4, chicken around 3. Dissolve flour in water and stir it into the gravy to thicken, then top with onions fried until golden. Garnish with ginger, coriander, green chillies and lemon, and serve with naan.
Specs
Brand: Laziza
Size: 100g (2 sachets)
Use: Spice mix for nihari, slow-cooked, flour-thickened shank curry (beef, mutton, lamb or goat)
Key ingredients: Red chilli, salt, roasted gram, dried ginger (5%), turmeric, roasted cumin powder, black pepper, aniseed, star anise, cardamom, clove, cinnamon, dried garlic (3%).
Planning a winter gathering or special meal? Add this to your order
