Lamb Nihari
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 163.5
- Total Fat: 7.0 g
- Cholesterol: 54.1 mg
- Sodium: 250.4 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 2.9 g
- Protein: 17.9 g
View full nutritional breakdown of Lamb Nihari calories by ingredient
Number of Servings: 12
Ingredients
Lamb, Cubed, 1000 grams
Onions, raw, 4 medium (2-1/2" dia)
*Bay leaves dried (serving size 1 leave), 1 serving
Cloves, ground, 8 serving
Cinnamon, ground, 1 tsp
Pepper, black, 1 tsp
Cardamom, ground, 1 tsp
Cardamom, ground, 1 tsp
*Cumin seed, 1 tbsp
Jalapeno Peppers, 6 pepper
Sunflower Oil, 2 tbsp
Salt, 1 tsp
Ginger, ground, 1 tsp
*2 tsps Ginger-Garlic Paste, 1 serving
Directions
For nihari masala:
Dry roast Bay leaves dried (serving size 1 leave), 1 serving
Cloves, ground, 8 serving
Cinnamon, ground, 1 tsp
Pepper, black, 1 tsp
Cardamom, ground, 1 tsp
Cardamom, ground, 1 tsp
*Cumin seed, 1 tbsp
Jalapeno Peppers, 6 pepper
Ginger, ground, 1 tsp
Chickpea flour 2 tablespoon
And then finely grind them .
In a pressure cooker add oil,sauté onions finely chopped,when it turns golden brown and crispy add salt, 2 tablespoon of the above prepared Nihari masala,lambs and 6 cups of water.pressure cook on high flame till the first cooker whistle then lower the flame to minimum and cook for 20 mins.
Allow cooker to cool then open it safely and then put on the heat medium flame and add the remaining Nihari masala ,and dissolved wheat flour in 6 tblsp of water avoiding lumps and cook for another 10 mins on low flame covered.garnish with cilantro leaves and serve..
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user DRASADAF.
Dry roast Bay leaves dried (serving size 1 leave), 1 serving
Cloves, ground, 8 serving
Cinnamon, ground, 1 tsp
Pepper, black, 1 tsp
Cardamom, ground, 1 tsp
Cardamom, ground, 1 tsp
*Cumin seed, 1 tbsp
Jalapeno Peppers, 6 pepper
Ginger, ground, 1 tsp
Chickpea flour 2 tablespoon
And then finely grind them .
In a pressure cooker add oil,sauté onions finely chopped,when it turns golden brown and crispy add salt, 2 tablespoon of the above prepared Nihari masala,lambs and 6 cups of water.pressure cook on high flame till the first cooker whistle then lower the flame to minimum and cook for 20 mins.
Allow cooker to cool then open it safely and then put on the heat medium flame and add the remaining Nihari masala ,and dissolved wheat flour in 6 tblsp of water avoiding lumps and cook for another 10 mins on low flame covered.garnish with cilantro leaves and serve..
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user DRASADAF.