Hyderabadi Style- Lamb/Goat Paya Bong Nihari

Lamb Legs with Under Cut Meat Curry

Lamb Paya Ingredients:

1.     Lamb Paya- 8

2.     diced onion- 2 large

3.     Garlic ginger paste- 2 tbsp

4.     Turmeric powder- 1 tsp

5.     Salt 1 tbsp

6.     Whole garam masala – 2 tbsp

7.     Water- 6 cup

Lamb Bong Ingredients:

2. Lamb Bong Meat- 2 lbs
3. Garlic and Ginger whole- 2 tbsp
4. Kashmiri chilli powder- 1 tsp
5. Spices Mixture (Garam Masala)- 1 tbsp
6. Turmeric powder- 1 tbsp 
7. Coriander powder- 1/2 tbsp
8. Fennel (Saunf), powder- 2 tbsp
9. Black pepper, powder- 1 tsp
10. Cumin seeds (zeera), powder- 1 tsp
11. Black cardamom- 4 pieces 
12. Cinnamon (Dalchini), powder- 1 tsp
13. Bay Leaf- 4 pieces 
14. Coriander seeds, chopped- 2 tbsp 
15. Salt- as per required 
16. Lemon juice- 2 tbsp
17. Oil- 1 cup
18. Yogurt- 1/4 cup

Method:

1.     In a suitable cooking pan, Combine ingredients 2 to 18, and cook till the meat is tender and soft.

2.     Clean, wash the lamb leg pieces. In another large vessel add Lamb Paya Ingridents 1 to 7. Cook until paya is soft and tender.

3.     Now mix Lamb bong and Lamb paya with remaining broth all together. In low flame cook all together 15 to 20 minutes.

4.     When Paya Bong Niharis aroma arises it means your Paya Bong Nihari is ready to serve.

5.      Dish-out and Garnish with: Coriander chopped, Ginger sliced, Green Chillies, and lemon………AND ENJOY…:))))))

TiP: Fry onion slices until golden-ish brown and add it to your NIHARI— for a more delicious taste…