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Ingredients
- 1 pound cubed Veal stew meat (450 grams)
- 1 pound Veal neck bones (450 grams)
- 1/4 cup vegetable/canola oil (65 ml)
- 2 medium onions chopped
- 3 tbsp minced garlic and ginger combined
- 3 tbsp all purpose flour (25 grams)
- Shan Masala Nihari packet
- 6 tsp or half a packet
- 4 cups boiling water
