Shan Kitchen

Heat ½ cup of oil and add 1kg (2.2lbs) boneless meat, cut into 4-6 large portions (Chicken/Goat/Beef/Lamb). Dissolve 1 packet Shan Nihari Mix into ½ cup of water and add to the meat. Stir-fry until the oil begins to separate from the masala.
Add 18 cups (3½ litres) of water and 2kg (4.4lbs) of bones (knuckles and marrow). Stir and bring to boil. Cover and cook undisturbed on low heat (Beef 6 hrs; Goat/Lamb 4hrs; Chicken 3 hrs).
Remove bones. Collect the marrow and discard the bones. Add marrow back to the gravy.
Dissolve 1 cup (100g) of farina/flour in 2 cups of water. Gradually add the dissolved flour to the gravy. Stir and mix. Bring to boil and cook for 15 mins. Stir occasionally.
Heat ½ cup of oil and stir-fry 1 medium, finely sliced onion until golden. Pour over the nihari. Cover and simmer on low heat for 10 mins. If desired, remove excess oil before serving.

Serving Suggestion: Garnish with sliced green chillies, fresh julienned ginger and lime. Serve hot with naans.

Cooking Tip: For meat, use shank cuts. For chicken, use drumsticks.

Nihari