Recipe by
Total Time:
1 - 1.5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 12 - paaya or lamb legs
  • For Paste: 3/4 - dry coconut
  • 1 litre - curd
  • 1 cup - chickpeas paste
  • For Stock: 2 - onions, finely sliced
  • 3 to 4 pieces each - cloves, cardamom and cinnamon
  • 3 - bay leaves
  • 1 bunch - mint leaves
  • 2 cups - coriander leaves

How to Make Nehari

  • For paste:
  • Roast the coconut till light brown. Roast poppy seeds.
  • Grind to a smooth paste by adding water as needed.
  • For Lamb Legs: In an 8 litre pressure cooker, heat oil.
  • Add the spices - cloves, cardamom and cinnamon.
  • Add 2 finely sliced onions. Saute for a minute.
  • Add the lamb legs, the ginger-garlic paste, mint, coriander, 1 cup curd, bay leaves, turmeric and salt.
  • Close the cooker and pressure cook for 45 minutes.
  • After the first whistle, you can turn the gas to low and simmer for about 1.5 hours.
  • For gravy: Heat remaining oil.
  • Add finely sliced onion and green chillies.
  • Fry till onions are nicely browned.
  • Add the remaining ginger garlic paste, curd, red chilli powder, little salt, coriander powder and mix well.
  • Add the bay leaves.
  • Add the ground paste and add a little water.
  • Keep stirring so that the masala does not burn.
  • When oil leaves the side of the pan, add the chick peas paste and fry again.
  • Cool the pressure cooker and using a big ladle.
  • Add the lamb leg and the stock to the above gravy. Stir and mix well.
  • Keep on a low flame till the flavours are absorbed.
  • Keep cooking till oil leaves the side of the pan.
  • Garnish with chopped coriander and mint leaves.
  • Serve hot with chapattis in deep bowls.