Hyderabadi Lamb Nihari

Name: How to cook Hyderabadi Lamb Nihari - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-10 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Lamb Nihari

#Win#Week4 #cookpadindia #Breakfast This Breakfast special dish from Hyderabad is a traditional recipe that has been passed on to us from generations. This one here is made from Lamb Trotters only without Lamb Head. I have already shared a recipe on this platform with both Lamb Trotters and Head. A classic Breakfast dish that cannot be missed if you travel to the City. Potli ka Masala adds that bit of innate charm and regal touch to this popular and nutritious dish. It's an absolutely healthy one for all. And it's simple to make as well. The process is absolutely easy. And the end result is a sheer bliss. A healthy and a nutritious one pot stew that is bursting with immense flavour and aroma. A bowl of this delish Soup or stew would definitely make your day. Enjoy this with some homemade Naans or even Parathas whichever is convenient. The best part is that it can be stored in the freezer and relished upto 3-4 days that is if at all it remains. Use of excessive Oil or Ghee also should be avoided as it is already full of the natural oiliness. Also we are adding Birista to it as well, so it is highly recommended to avoid it for the better. Otherwise it wouldn't be the same in terms of taste and texture. That's it. Let's get started people.

Ingredient

Food ration :

8-10 servings

Cooking time :

4-5 hours

10-12

Lamb trotters

2-3 tbsp

Ginger Garlic Chilli paste

small chopped Onions

4-5 litres

Water

1 tsp

Salt

small bunch chopped Coriander Leaves

1 tbsp

Oil

1 tbsp

Red Chilli powder

2 tbsp

Coriander powder

1/4 cup

Roasted Gram Daal or Putana Daal

1/4 cup

Sorghum Flour or Jowar Flour

2-3

large fried Onions or Birista

2 tsp

Salt or to taste

1 bunch

chopped Coriander Leaves

1 bunch

chopped Mint Leaves

as needed

Fried Onions

as needed

Ginger Julienne

Cooking instructions

* Step 1

In a large cooking pot, add the lamb trotters. Now add the ginger garlic paste. Add the green chillies and chopped onions too. Also tie up the potli ka masala in a muslin cloth. Drop it in the pot along with 4-5 litres of water. Let it come to a rolling boil first. Then lower the flame and simmer for nearly 4-5 hours.

* Step 2

After about 4 hours of slow cooking, remove the muslin cloth and discard it. Heat oil with red chilli powder, roasted chana daal or putana daal powder, sorghum flour and coriander powder. Add this to the pot after half a minute. Let it cool down. Mix it in little water to form a slurry and then add it to the pot. Add fried and crushed onions too.

* Step 3

Now let it cook until it thickens a bit for about 20 minutes or so on a high heat. Stir it a bit every 3-4 minutes. Garnish with lots of chopped coriander, lemon wedges, fried onions or birista, ginger julienne etc.