Nihari Tender Lamb Bones Soup

Name: Nihari Tender Lamb Bones Soup
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gm Tender lamb bones; 1 Onion sliced; 1/2 tbsp. Ginger Garlic Paste; 2 green Chilli slit length-wise; 1/2 tbsp black Pepper powder; 2 Cardamoms; 1 inch Cinnamon; 2 Cloves; 10 Black Peppercorns; 1/2 tbsp Garam Masala; 1/2 cup fresh Coriander leaves; 1/4 cup fresh Mint leaves; to taste Salt; 2 tbsp Oil; 1 tbsp boiled Green Peas optional; tempering; as needed Oil; 2 Cloves; 2-3 tbsp sliced Onions; 1/2 tbsp Ginger Garlic paste

Lubna Karim @cook_7800435

Bangalore

Nihari - If you been to Hyderabad, then you will be familiar with this soup....Almost in every nook and corner, you can find big vessels set on heat, making this soup early in the morning. Though Nihari is consumed in breakfast...I usually make it in the night in dinner...I serve nihari with pav or phulka. This spicy, protein rich and yummy soup is perfect #winterwarming recipe. Do try this today....

Lubna Karim @cook_7800435

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Ingredients

4 servings

200 gmTender lamb bones
1Onion sliced
1/2 tbsp.Ginger Garlic Paste
2green Chilli slit length-wise
1/2 tbspblack Pepper powder
2Cardamoms
1 inchCinnamon
2Cloves
10Black Peppercorns
1/2 tbspGaram Masala
1/2 cupfresh Coriander leaves
1/4 cupfresh Mint leaves
to tasteSalt
2 tbspOil
1 tbspboiled Green Peas optional
tempering
as neededOil
2Cloves
2-3 tbspsliced Onions
1/2 tbspGinger Garlic paste

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Steps

1

Add all the ingredients mentioned under “Ingredients” section except coriander leaves and mint leaves to pressure cooker and add 1 cup of water. Pressure cook for 6-8 whistles or until the lamb bones are soft (they should be so soft that you can easily bite with your teeth).
2

Once the lamb bones turn soft, turn off the flame and let the steam settle down. Open the lid and add 4 cups of water along with coriander leaves and mint leaves.
3

Allow it to boil, and once it starts to boil check for salt. Boil it for 10-15 minutes or till the water is reduced to ¾ consistency by adding green peas, if using. Now broth is ready. Turn off the flame and set aside.
4

Meanwhile in a heavy bottom cooking vessel, add oil and when it heats up add cloves and sliced onions. Fry till onions turn nice golden. Now add ginger-garlic paste and fry till raw smell of ginger-garlic disappear.
5

Turn off the flame and soon add the broth to the tempering. Cover with lid for 5 minutes (by doing so you will seal the aroma and flavours of tempering).
6

Serve hot by garnishing with fried onions, minced coriander and lemon wedges. Your ‘nihari’ is ready to go with roti/phulka/naan/pav.