- Produced in the UK
Fresh Halal British Beef Boneless Meat - Lean
At onlinemeatshop we sell fresh halal beef sourced from our trusty partners all over the UK and Europe, ensuring our customers receive the highest quality of beef. All our diced beef is subtracted from the beef chuck, a primal cut that produces the most succulent and flavourful beef meat.
500g diced beef – recommended serving size for a family of 4
Our skillfully diced beef cut is the perfect main ingredient for a quick, nutritious and spicy Nihari Gosht dish. In less than 30 minutes you can enjoy an authentic Pakistani dish, layered with flavours with every bite.
- 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
- 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 color.
- 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.
500g, 1 Kg, 2 Kg, 3 Kg
- 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.
- 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.
- 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.
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