surf india

Nahari (A Curry of Sheep's Trotters)

nahari

Ingredients

  • - 6 pcs: Trotters, cleaned and ready to cook
  • - 8 pcs: Marrow bones
  • - 2 cup: Onions-sliced fine
  • - 2 tbsp: Ginger-garlic paste
  • - Mint leaves for garnish
  • - 1/4 tsp: Turmeric
  • - 1 tbsp: Coriander powder
  • - 1 tsp: Chilli powder
  • - 1/4 tsp: Cinnamon powder
  • - 6-8: Cloves
  • - 6-8: Black cardamom, slightly crushed
  • - 1/4 cup: Lemon juice
  • - 1/2 cup: Coriander leaves, chopped
  • - 1 cup: Oil
  • - 2 tsp: Salt or to taste

Method

  • - Heat oil and sauté 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.