Nihari – Kohinoor, 375g
Kohinoor Old Delhi Nihari Sauce – an aromatic, slow-cooked recipe with a melange of exotic spices.
Just add lamb
Chilli rating – medium – 2
No artificial preservatives, colours or flavours
Suitable for vegetarians
This aromatic recipe dates back to the reign of the Mughal Emperors. Its name is derived from the Arabic word ‘Nahar’, meaning ‘day break’ – the time at which the dish wash traditionally eaten having been slow-cooked overnight.
Store in a cool dry place. Once opened, keep refrigerated and consume within 3 days. Do not consume if the pouch has leaked or swollen.
Do not exceed best before end date.
Preparation And Usage
Cooking Instructions: Cook on the Hob.
Stir fry 400g of boneless lamb cut into 2cm (1”) cubes in 1tbsp of oil. When lightly brown, add 500ml of water and cook until the lamb is tender (25-30 mins) and the water has evaporated. Add the contents of the pouch and stir thoroughly. Cover and simmer for another 10 mins or until the sauce thickens to your desired consistency. Garnish with freshly chopped coriander leaves, ginger juliennes, chopped green chilli and lemon juice.
For a vegetarian preparation, replace Lamb with Paneer (Indian Cottage Cheese) or Mixed Vegetables (Courgettes, Carrot, Green Pepper, Cauliflower & Potatoes).
Water, Onion, Tomato, Sunflower Oil, Nihari Masala (4.06%), Ginger, Wheat Flour (Wheat Gluten), Salt, Garlic, Red Chilli Powder, Turmeric Powder, Acid E330.
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