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

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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.