Steps to Prepare Super Quick Homemade Nihari Tender Lamb Bones Soup

Nihari Tender Lamb Bones Soup. Once the lamb bones turn soft, turn off the flame and let the steam settle down. Great recipe for Nihari Tender Lamb Bones Soup. Nihari – If you been to Hyderabad, then you will be familiar with this soup.

Simmer for three hours over low heat with the lid on, turning the leg of lamb every half hour. You shouldn't need to add more water but if you do, just add a splash. When the lamb is so tender it falls off the bone, Remove it from the sauce.

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, nihari tender lamb bones soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Nihari Tender Lamb Bones Soup is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Nihari Tender Lamb Bones Soup is something that I’ve loved my whole life.

Once the lamb bones turn soft, turn off the flame and let the steam settle down. Great recipe for Nihari Tender Lamb Bones Soup. Nihari – If you been to Hyderabad, then you will be familiar with this soup.

To begin with this recipe, we have to first prepare a few components. You can have nihari tender lamb bones soup using 20 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Nihari Tender Lamb Bones Soup:

1. {Prepare 200 gm of Tender lamb bones.
2. {Make ready 1 of Onion sliced.
3. {Take 1/2 tbsp. of Ginger Garlic Paste.
4. {Get 2 of green Chilli slit length-wise.
5. {Get 1/2 tbsp of black Pepper powder.
6. {Make ready 2 of Cardamoms.
7. {Prepare 1 inch of Cinnamon.
8. {Get 2 of Cloves.
9. {Prepare 10 of Black Peppercorns.
10. {Make ready 1/2 tbsp of Garam Masala.
11. {Take 1/2 cup of fresh Coriander leaves.
12. {Prepare 1/4 cup of fresh Mint leaves.
13. {Make ready to taste of Salt.
14. {Take 2 tbsp of Oil.
15. {Prepare 1 tbsp of boiled Green Peas optional.
16. {Take of tempering.
17. {Make ready as needed of Oil.
18. {Make ready 2 of Cloves.
19. {Prepare 2-3 tbsp of sliced Onions.
20. {Make ready 1/2 tbsp of Ginger Garlic paste.

Whisk the chapatti flour with four tablespoons of cold water to make a paste. Nihari revolves around the cut of the meat, the slow cooking and the end result of whole tender pieces of meat that come off the bone at a touch. Best made with beef shank, sometimes with mutton or spring lamb and very occasionally with chicken. It is best cooked very slowly on low heat and if possible overnight.

Steps to make Nihari Tender Lamb Bones Soup:

1. 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)..
2. 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..
3. 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..
4. 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..
5. 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)..
6. Serve hot by garnishing with fried onions, minced coriander and lemon wedges. Your ‘nihari’ is ready to go with roti/phulka/naan/pav..

Nenju Elambu Soup, is a healthy South Indian style Soup/ Rasam prepared with Lamb Rib Bones or Nenju Elambu. Place any leftover lamb roast bones on a roasting tray and scatter the unpeeled, quartered onion, halved carrot, celery stick and garlic. Transfer the roasted bones and vegetables to a large stock pot. Cover with water and bring to the boil. Drain using a colander over a bowl or pot, retaining liquids.

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