A delightful mutton dish, slow cooked lamb trotters with crisp brown onions, spices and marrow bones. Save it for the Ramadan feast. The myriad of spices with slow-cooked mutton takes you a world of ambrosial taste. Traditionally Nihari had been cooked all night and then served to the Kings of Delhi for breakfast after the morning prayers. From the royal kitchen of Mughals, surpassing all religious, regional differences this dish is a perfect one to celebrate Eid-al-Adha.
Ingredients
1.lamb trotters-6 nos. (cleaned and ready to cook)
2.Oil-One cup
3. Onions sliced fine-2 Cups
4.Ginger-Garlic paste-2tbsp
5.Turmeric-1/4tsp
6.Coriander Powder-1tbsp
7.Chilli powder-1tsp
8.Cinnamon powder- 1/4 tsp
9.salt-2 Tsp
10.cloves-6
11.black cardamom(slightly crushed)-6
12.Marrow bones-8
13.Lemon Juice- 1/4 cup
14. Coriander Leaves(chopped)-1/2 cup
15.Mint Leaves(to garnish)
How to Make
Heat oil and saute onions till it becomes brown. Then add ginger-garlic paste, turmeric and coriander powder and saute till the fat separates. Add cinnamon, salt, cloves and cardamoms. Stir-fry to mix well and add the trotters and marrow bones and 6 cups of water. Bring to a boil, then simmer, covered, over low heat for two hours or till bones and trotters are softened. Add the lime juice and coriander and simmer another 5 minutes or so. Garnish with the mint leaves and serve hot.
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