Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, nihari tender lamb bones soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Nihari Tender Lamb Bones Soup is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Nihari Tender Lamb Bones Soup is something which I’ve loved my whole life.
I have mentioned about Nihari in my Bakrid post. But the way I made it today is quite simple and little less in spice. I kept the spice level low thinking of my Lil'M….
To get started with this recipe, we must prepare a few components. You can cook nihari tender lamb bones soup using 20 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Nihari Tender Lamb Bones Soup:
- Make ready 200 gm Tender lamb bones
- Make ready 1 Onion sliced
- Make ready 1/2 tbsp. Ginger Garlic Paste
- Get 2 green Chilli slit length-wise
- Get 1/2 tbsp black Pepper powder
- Get 2 Cardamoms
- Prepare 1 inch Cinnamon
- Take 2 Cloves
- Make ready 10 Black Peppercorns
- Make ready 1/2 tbsp Garam Masala
- Make ready 1/2 cup fresh Coriander leaves
- Get 1/4 cup fresh Mint leaves
- Prepare to taste Salt
- Make ready 2 tbsp Oil
- Take 1 tbsp boiled Green Peas optional
- Take tempering
- Prepare as needed Oil
- Make ready 2 Cloves
- Make ready 2-3 tbsp sliced Onions
- Get 1/2 tbsp Ginger Garlic paste
Bone Soup Spicy Soup Most Delicious Recipe Microwave Recipes South Indian Food Everyday Food Light Recipes Soups And Stews Indian Food Recipes. NIHARI - Spicy Soup with Tender Lamb Bones. Dan Toombs' Lamb Nihari is the best recipe ever. The Curry Guy uses lamb on the bones to create the terrific flavour in this great recipe.
Instructions to make Nihari Tender Lamb Bones Soup:
- 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).
- 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.
- 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.
- 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.
- 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).
- Serve hot by garnishing with fried onions, minced coriander and lemon wedges. Your ‘nihari’ is ready to go with roti/phulka/naan/pav.
I like this recipe for lamb nihari because the sauce has so much delicious flavour but it isn't at all spicy. This means you can serve it to just about anyone. This spicy, luxurious lamb stew comes from a recipe shared by Lahore home cook Fazilat Alamgir. A rich, spicy stew topped with bright cilantro leaves, a squeeze of citrus, and thin-sliced hot chiles, nihari is the ultimate comfort food for home cook and Lahore native Zainab Shah, whose mother makes this. H H on Bone Broth - Boil Your Bones!.
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