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By Chef Chandan Prajapati

Lamb Nihari / Gosht Nihari / Mutton Nihari

INGREDIENTS

Lamb pieces preferably leg -    1 kg

Oil/Ghee - 4 tbsp.

Chili powder - 1 tsp.

Garam Masala -    1 tsp.T

Turmeric powder - 1 tsp

Saffron - 1/4 tsp

Water -   as required

Salt -    to taste

Flour - 2 tblsp

 PASTE

Fried brown onion  - 4 tbsp

Black cumin seed or Shahi Jeera -  1 tsp.

Cloves -  8-10

Cardamom -  8-10

Cinnamon stick -  1 inch

Star Anise -      2-3

Aniseed - 1 tsp

Ginger -   2 tbsps.

Garlic -   2 tbsps.

Green chilly -   5-6

 GARNISH

Fried onion slices -   1 tbsps.

Ginger julienne - 1 tsp.

Coriander leaves - few

Green chilly slit and fried - 4-5

Lemon wedge - 1

 METHOD

1. Make a paste of fried brown onion, black cumin, cloves, cardamom, cinnamon, star anise, aniseed, ginger, garlic and green chilly.

2. Heat Oil or Ghee. Add the paste. Cook for 4-5 minutes on medium heat. Add lamb pieces. Cook for few minutes.

3. Add salt, chili powder, garam masala and turmeric powder.. Cook for 2 - 3 minutes. Mix flour with some water and add to the dish.

4. Add water till lamb is immersed. Cook on a slow heat till Lamb gets tender and cooked. The cooking time is 5-6 hours. Dissolve saffron in water and add to the dish.

4. Garnish with fried onion, ginger julienne, fried green chili, coriander sprigs and a lemon wedge.

5. Sliced radish can be served on the side as accompaniment.

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