• In a large pan heat 3/4 cup of oil/ghee, add Mehran Ginger & Garlic Paste and fry for 1 minute. Then add mutton/chicken, marrows/knuckles and fry for 1 – 2 minutes. Add Mehran Nihari Masala and continuously fry for 2 – 3 minutes on medium heat.

• Add 9 – 10 glasses of water, cover and cook on low heat ( 3 – 4 hours for mutton and for chicken add 3 – 4 glasses of water and cook for 25 – 30 minutes) until meat becomes tender.

• Dissolve lightly roasted wheat flour in 2 cups of water. Add as required in nihari gravy, stircontinuously. Cover and cook on medium heat for 10 minutes.

• In remaining oil/ghee, fry onion until it becomes light golden. Add in nihari and cook for 25 – 30 minutes on low heat, then remove.

  * For best results make powder of 1 star anise, big cardamom, 3 – 4 cloves and 1 long
  pepper and sprinkle on nihari.

Garnish with green chilli, green coriander, ginger julienne and lemon for taste. Serve with naan.

Serving for 6 – 8 people.

(1 packet 50g)

5 to 6 hours