Easiest Way to Quick Appetizing Hyderabadi style Lamb nahari

Easiest Way to Quick Appetizing 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 that.

Ingredients of Hyderabadi style Lamb nahari

1. Prepare of lamb leg cut into 8 pieces.

2. It’s of Red chilly powwder.

3. It’s of Whole garam masala.

4. It’s of Salt.

5. Prepare of Garlic ginger paste.

6. Prepare of Potli ka masala.

7. It’s of Almonds.

8. You need 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.

Nihari is a deliciously smooth flour based stew with slow cooked mutton and a myriad of spices.

This recipe takes a long time to cook but is easy to put together.

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.

Traditionally Nihari was cooked all night and then served to the Kings of Delhi in breakfast after the morning prayers.

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

The ready-to-use spices are also available to cook Nihari with chicken.

Nali Nihari is prepared with the marrow bones.

Alfred Prasad shows off these flavours and techniques by slow-cooking tender lamb shanks in a delicious sauce seasoned with cinnamon, cardamom, cloves, ginger and garlic, creating a hearty main for any feast.