Product Description

• Produced in the UK
• HALAL

Product Details

Fresh Halal British Beef Boneless Meat - Lean

• 500g diced beef
• 2-3 whole cloves ground into a powder using a mortar and pestle
• 2-3 green cardamom pods seeds removed and ground into a powder using a mortar and pestle
• 1/2 tsp fennel seeds ground into a powder using a mortar and pestle
• 1/2 tsp paprika powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric
• 1/4-1/2 tsp Asian red chilli powder or cayenne
• 1/4 tsp crushed red chilli pepper
• 1/4 tsp black pepper powder
• 1/8 tsp garlic powder (optional)
• pinch nutmeg
• 1/2 tbsp Nihari Masala Powder
• 1/3 cup canola or other neutral oil
• 1 tbsp ghee or butter
• 1 large onion thinly sliced
• 5-6 garlic cloves crushed
• 3/4- inch piece ginger crushed
• 1 1/4 tsp salt or to taste
• 1/4 cup atta flour
• 3 1/2 – 4 cups water

Instructions:

• Heat a medium pot over medium-high heat. Heat oil and ghee and add the whole spices.
• Add onion and sauté until golden, about 10 minutes. Add the garlic and ginger and continue to sauté until the raw smell disappears, about 30 seconds.
• Add beef and stir-fry for about 5 minutes or until it changes colour.
• Lower the heat and add the powdered spices and salt and sauté for about 20 seconds.
• Carefully pour this beef mixture into your Crockpot or slow cooker.
• Add the water and stir to mix. Cook on low for 8-10 hours (preferable) or high for 6-7 hours, or until the beef is fall-apart tender. Cooking times will vary depending on your meat and slow cooker.
• Toward the end of your cooking time, remove your whole spices and take out a cup of the liquid of the Nihari into a bowl. Let it cool a little by adding an ice cube to it. Place the atta in another bowl. Bit by bit, add the Nihari liquid to the atta to form a smooth slurry. Slowly add this slurry back into the crockpot while stirring to prevent clumps. Let it cook for another 30-45 minutes. Serve hot with the garnishing and naan or sheermal.

Ingredients

Beef Meat

Net Contents

500g, 1 Kg, 2 Kg, 3 Kg

Cooking Guide

• Oven cook (from chilled): Oven 45 mins per kilo + 20-30 mins. 190°C/Fan 180°C/Gas mark 5.
• Remove all packaging.
• Calculate the cooking time at 45 minutes per kilo plus 20-30 minutes.
• Place chicken in a roasting tin and loosely cover with foil.
• Cook in the centre of a pre-heated oven.
• Remove foil approximately 30 minutes before end of the cooking time.

Cooking Precautions

• All appliances vary, these are guidelines only.
• Check food is piping hot throughout before serving.
• Poultry is cooked if the juices run clear when the deepest part of the flesh is pierced with a thin skewer.
• If they are pink, continue cooking for a few minutes and retest.
• Not suitable for microwave cooking.

Storage

• Keep refrigerated between -2°C and +4°C. Once opened use immediately.
• Do not exceed the use by date.
• Freeze on day of purchase and use within 1 month.
• Important: If the food has thawed, do not refreeze.