As the George Bernard Shaw said, “There is no love more sincere than the love of food”….being a food blogger…I thought I should celebrate my love for food….and so I thought I will post my three most favourite recipes this month. I make these more often but never blogged. These recipes were asked by many of the readers of this place but somehow I skipped posting them…
- 200 gms. Tender lamb bones
- 1 Onion, sliced
- ½ tbsp. Ginger-Garlic Paste
- 1 green Chilli, slit length-wise
- ½ tbsp. black Pepper powder
- 2 Cardamoms + 1 1’ inch stick Cinnamon + 2 Cloves
- 10 Black Peppercorns
- ½ tbsp. Garam Masala
- ½ cup fresh Coriander leaves
- ¼ cup fresh Mint leaves
- 2 Cloves
- 2-3 tbsp. sliced Onions
- ½ tbsp. Ginger-Garlic paste
- 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. 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.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.