Nihari – Spicy Soup with Tender Lamb Bones

Lubna Karim
Lubna Karim|
Last updated on Jan 10th
I make this soup much often during winters. My way of indulging this soup is quite simple….I make phulka’s and tear them into bite size pieces. Pour piping hot soup in a bowl and soak in the phulka pieces. Let it remain for 2-3 minutes. If I feel like the phulka has soaked all the soup…I will add more…
  • Prep Time15Minutes
  • Cooking Time45Minutes
  • Serves4people

Recipe Ingredients

  • 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
  • 1 tbsp. roasted Coriander powder
  • ½ cup fresh Coriander leaves
  • ¼ cup fresh Mint leaves
  • Salt
  • oil
  • TADKA/TEMPERING:
  • oil
  • 2 cloves
  • 2-3 tbsp. sliced Onions
  • ½ tbsp. Ginger-Garlic Paste

Recipe Preparation

  1. Add all the ingredients mentioned under “Ingredients” section except coriander leaves and mint leaves to pressure cooker and add 1 cup of water.
  2. Pressure cook for 6-8 whistles or until the lamb bones are soft (they should be so soft that you can easily chew with your teeth).
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Serve hot by garnishing with fried onions, minced coriander and lemon wedges. Your ‘nihari’ is ready to go with roti/phulka/naan/pav.
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