Nihari Masala

This Nihari Masala blend forms the basis for a perfectly flavored Pakistani stew. Cardamom, coriander, black cumin, cinnamon, mace, and other spices unify to create a warm and hearty meat stew. Nihari originated in Lucknow during Mughal rule of Northern India. It most likely evolved as a hearty peasant meal, protein-rich and nourishing to fuel a laborer throughout his day. This dish was then introduced to and popularized in royal courts. Nihari remained a staple in Mughal palace kitchens for many years, and consequently today the dish remains popular in Northern India and Pakistan. This Nihari Masala blend contains: Black cardamom Coriander Black cumin Nutmeg Cinnamon Mace Ginger Long pepper You can prepare nihari with a shank cut of beef, mutton, lamb, or goat meat. All impart different flavor to the stew, and all pair well with our Nihari Masala blend. First, brown the meat in a pan. Add spice mix. Next, add water to cover, reduce heat to low, and cook for about 2 hours, or until