Hyderabadi Lamb Nihari

Name: Hyderabadi Lamb Nihari
Total time: 18000 s
Yield: 8-10 servings
Cuisine: Indian
Ingredients: 10-12 Lamb trotters; 2-3 tbsp Ginger Garlic Chilli paste; 2 small chopped Onions; 4-5 litres Water; 1 tsp Salt; 1 small bunch chopped Coriander Leaves; Potli ka Masala; FOR THE TEMPERING-; 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; For the final garnish-; 2 tsp Salt or to taste; 1 bunch chopped Coriander Leaves; 1 bunch chopped Mint Leaves; Lemon wedges optional; as needed Fried Onions; as needed Ginger Julienne

ZMA @zesty5

#Win#Week4
#cookpadindia
#Breakfast
#Hyderabadispecial
#Hyderabadinashta
#winterrecipe
#newrecipe
#healthy
#slowcooking
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 oils. 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.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

4-5 hours

8-10 servings

10-12Lamb trotters
2-3 tbspGinger Garlic Chilli paste
Homemade Ginger Garlic Green Chilli Paste
2small chopped Onions
4-5 litresWater
1 tspSalt
1small bunch chopped Coriander Leaves
Potli ka Masala
Potli ka Masala
FOR THE TEMPERING-
1 tbspOil
1 tbspRed Chilli powder
2 tbspCoriander powder
1/4 cupRoasted Gram Daal or Putana Daal
1/4 cupSorghum Flour or Jowar Flour
2-3large fried Onions or Birista
Birista/Deep Fried Sliced Onions
For the final garnish-
2 tspSalt or to taste
1 bunchchopped Coriander Leaves
1 bunchchopped Mint Leaves
Lemon wedges optional
as neededFried Onions
as neededGinger Julienne

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Steps

4-5 hours

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.
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.
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.
4

Serve it piping hot with naans and salad alongside.

Linked Recipes

Potli ka Masala

Birista/Deep Fried Sliced Onions

Homemade Ginger Garlic Green Chilli Paste

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Cooksnaps

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ZMA @zesty5

on December 20, 2022 01:01

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.