Shan Nihari Curry Mix is blended for making nihari -- the iconic Mughlai slow-cooked stew that is widely considered one of the greatest dishes in Pakistani cuisine. This nihari masala is traditionally cooked overnight on a low flame, allowing the bone marrow and connective tissue to melt into a thick, glossy, deeply spiced gravy. The masala is complex and warming, featuring ginger, fennel, nutmeg, mace, and a long list of whole and ground spices. Shan brings this ambitious dish within reach of home cooks by providing a pre-measured nihari spice mix of all the spices you need, with detailed cooking instructions. Shan has been a trusted name in South Asian kitchens for decades, and their nihari mix is one of the most sought-after products in the range. Use beef shank with bone, or mutton with marrow bones, for the most authentic result. Brown the meat, add the spice mix with water, and cook on the lowest possible heat for 6-8 hours, or use a pressure cooker for a faster version. The gravy should be thick and silky from the natural gelatin. Garnish with julienned ginger, sliced green chillies, fresh coriander, and a generous squeeze of lemon. Serve with naan for breakfast -- the traditional way. Store in a cool, dry place away from direct sunlight. Unopened packets keep their full potency until the printed expiry date. Shan Nihari Curry Mix is available from Hills Harvest alongside other Shan spices and south eastern asian spice blend options -- halal grocery delivery across The Hills Shire, Blacktown, Parramatta, and Hawkesbury.
