Nahari Paye or Soup of Lamb Trotter by Maimoona Yasmeen Recipes.

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Ingredients:
Lamb legs or Bakre ke Paye : 8
Onions : 5 (chopped)
Turmeric Powder : 1 Teaspoon
Ginger Garlic Paste : 1 ½ Tablespoon
Spices(Garam Masala Powder) : 1 Teaspoon
Red Chilli Powder : 3 Teaspoons
Coriander : 1 Bunch (chopped)
Mint leaves : 1 Bunch
Whole Green Chillies : 8
Cooking Oil : 3 Tablespoons
Wheat Flour : 1 Cup
Potli Ka Masala with Nahari Masala : ½ packet

Procedure:

1.In a cooking saucepan, add eight lamb legs or paye. Add one chopped onion, turmeric powder, spices, ½ bunch coriander(chopped), half bunch mint leaves(chopped), salt and 2 litres of water.

2.Close the lid and when the water comes to boil, simmer for 40 minutes or one hour so that the legs get tender.

3.Meanwhile in a separate pan, add ½ packet of potli ka masala, add 3 cups of water and let it boil for 5 minutes. Keep it aside.

4.In a frying pan, add oil for frying and fry three medium sized chopped onions to crispy and keep it aside for garnishing.

5.After an hour, check the broth. When the paye or lamb legs get tender, sieve boiled water of potli ka masala into the broth. Add half bunch coriander(chopped), half bunch mint leaves(hopped), whole green chillies and half packet (one tablespoon) of Nahari Masala. Close the lid and let it cook on medium flame for 10 minutes.

6.In a frying pan, which we used for frying the onions, take out the excess oil and leave only three tablespoons of oil in the pan, when the oil is hot, add one tablespoon of ginger garlic paste, stir for a minute. Add one cup of wheat flour and stir to golden brown. Add red chilli powder and stir.

7.Add this sauted flour to the broth and simmer for 15 minutes.

8.Hyderabadi Bakre ke Nahari Paye or amb legs soup is ready.

9.Garnish with fried, crispy onions and serve with Naan ki Roti or bread.

In a cooking saucepan, add eight paye or legs of lamb. Add one chopped onion. Add half bunch of mint leaves and half bunch of coriander chopped. Add three teaspoons of salt and one teaspoon of turmeric powder. Add one teaspoon of spices or garam masala powder, add ½ tablespoon of ginger garlic paste. Add 2 litres of water and close the lid. When the water comes to boil, simmer for 40 minutes or one hour so that the legs become tender.

Meanwhile in a separate pan, add ½ packet of potli ka masala, add 3 cups of water and let it boil for 5 minutes. Keep this aside. Fry three chopped onions to crispy and keep it aside for garnishing. After an hour, check the legs. Looks tender. Now sieve boiled potli ka masala water into this broth. Add half bunch of mint leaves chopped, add half bunch of coriander chopped and eight whole green chillies and half packet or one tablespoon of Nahari Masala. Mix well and close the lid, let it cook on medium flame for 10 minutes.

Take a frying pan, which we used to fry the onions. Take out the excess oil and leave only three tablespoons of oil in the pan. Add one tablespoon of ginger garlic paste, stir for a minute and now add one cup of wheat flour. Keep stirring for a minute or two so that it turns light brown. Now add three teaspoons of red chilli powder. Stir well and add this cooked flour to the broth. Close the lid and simmer for 15 minutes. Hyderabadi Paya Nahari is ready. Garnish with fried, crispy onions and serve.

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