| Recipe Name:
Nahari (a curry of sheeps trotters) |
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| Category:
Indian Regional |
Sub Category:
Andhra |
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| Prep Time |
Cook Time |
Serves |
| 25 mins |
90 mins |
3 |
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Ingredients: |
| Trotters, cleaned and ready to cook |
|
6 pcs |
| Marrow bones |
|
8 pcs |
| Onions-sliced fine |
|
2 cup |
| Ginger-garlic paste |
|
2 tbsp |
| Mint leaves for garnish |
|
A few |
| Turmeric powder |
|
1/4 tsp |
| Coriander powder |
|
2 tsp |
| Chilli powder |
|
1 tsp |
| Cinnamon powder |
|
1/4 tsp |
| Cloves |
|
6-8 |
| Black cardamom, slightly crushed |
|
6-8 |
| Lemon juice |
|
1/4 cup |
| Coriander leaves, chopped |
|
1/2 cup |
| Oil |
|
4 tsp |
| Salt or to taste |
|
2 tsp |
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Method: |
- Heat oil and saute onions till brown. Add ginger-garlic paste, turmeric and coriander powder and sauté till fat separates.
- Add cinnamon, salt, cloves and cardamoms, stir fry to mix well and add the trotters and marrow bones and 6 cups of water. Bring to a boil, then simmer, covered, over low heat for two hours or till bones and trotters are softened.
- Add the lime juice and coriander and simmer another 5 minutes or so.
- Serve hot garnished with the mint leaves.
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