How to Prepare Tasty Hyderabadi style Lamb nahari

How to Prepare Tasty Hyderabadi style Lamb nahari Delicious, fresh and tasty.

Hyderabadi style Lamb nahari. How to make Pita Bread at home like a PRO. Mutton Nahari Recipe in hindi Nihari is a slow cooked mutton stew with a flour base very famous from the Nawabs kitchen. To download written recipes and ingredients list of various recipes please.

Then add garlic ginger paste red chilly powder salt qhole gar masala curry leaves to it.

Lamb nihari can be a real party piece.

As it is slowly cooked for about three hours, there really isn't much work to do.

You can cook Hyderabadi style Lamb nahari using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Hyderabadi style Lamb nahari

1. You need 1 of lamb leg cut into 8 pieces.

2. Prepare 1 tsp of Red chilly powwder.

3. You need of Whole garam masala.

4. You need of Salt.

5. You need 1 tsp of Garlic ginger paste.

6. You need half a packet of Potli ka masala.

7. Prepare of Almonds.

8. Prepare leaves of Coriander.

If you are having a large group over, you can easily double or triple this recipe.

I like this recipe for lamb nihari because the sauce has so much delicious flavour but it isn't at all spicy.

Hyderabadi Nahari Nahari is a favourite dish for breakfast in Hyderabad which is usually served along with Naan roti kulcha etc.

Learn how to make restaurant style nahari at home infact nahari made.

Hyderabadi style Lamb nahari instructions

1. Take lamb leg cut pieces and wash it. Take a cooker add oil in it. Then add garlic ginger paste red chilly powder salt qhole gar masala curry leaves to it. Add 5_6 glass of water. And pressure cook it for 45 mins..

2. After the meat becomes soft. Take a bowl and add potli masla n boil it. After that strain that water with the help of strainer in other bowl. Add that water to cooked meat then add few almonds paste to it.

3. Then add coriander leaves to it.then cook for 15 mins. Stop the flame. Nahari is ready to eat. Its apure hyderbabdi nahari.

Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot.

Once the ghee is hot, add the sliced onions and fry till they start to turn brown.

Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt.

Mix well to coat the mutton in ghee and spices.

The Hyderabadi Nihari is cooked with the bones of lamb and tongue.