Nihari Tender Lamb Bones Soup
Nihari Tender Lamb Bones Soup

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, nihari tender lamb bones soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Nihari Tender Lamb Bones Soup is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Nihari Tender Lamb Bones Soup is something which I have loved my whole life. They’re fine and they look fantastic.

Once the lamb bones turn soft, turn off the flame and let the steam settle down. Allow it to boil, and once it starts to boil check for salt. Once the lamb bones turn soft, turn off the flame and let the steam settle down. Allow it to boil, and once it starts to boil check for salt.

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

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

The goals for this are twofold. First, you want the meat to be almost "fall off the bone" tender when it comes serving time. Second, enough cooking time allows the marrows from the bone to cook into the sauce and thicken its consistency nicely. But the key for nihari's flavor comes from the spices.

Instructions 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.

Second, enough cooking time allows the marrows from the bone to cook into the sauce and thicken its consistency nicely. But the key for nihari's flavor comes from the spices. 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.

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