Spice Meat Stew 60g

this is a traditional brunch item from Pakistan -- served with Naan bread. Recipe: In a large pot, heat half the oil, add the meat and Shan Nihari Mix. Fry until the oil separates from the masala. Add 3½ litres wataer and the bones. Stir and bring to boil. Cover and cook on a very low heat until the meat is tender. (For beef 6-8 hours, for mutton 4-6 hours). Remove the bones, extract the marrow and add this to the gravy. Discard the bones. Mix the flour with 2 cups of water and add this gradually to the meat juices, stirring constantly to mix evenly. Bring back to boil and and cook 15 minutes. Heat the remaining oil and cook the sliced onion until golden brown. Add the onions to the Nihari, cover and simmer for 10 minutes on a low heat. Serve garnished with finely chopped green chillies, ginger and lime juice, accompanied by hot naan breads. Ingredients: Red Chiili, Himalayan Pink Salt, Paprika, Nigella Seed, Garlic, Dehydrated Onion, Cumin, Bay Leaf, Aniseed, Green Cardamom, Black Pepper, Ginger, Clove, Fennel, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola Oil, Silicon Dioxide (anti-caking agent).