Hyderabadi Nahari/Hyderabadi Goat Head and Trotters Stew
Hyderabadi Nahari/Hyderabadi Goat Head and Trotters Stew

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, hyderabadi nahari/hyderabadi goat head and trotters stew. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Hyderabadi Nahari/Hyderabadi Goat Head and Trotters Stew is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Hyderabadi Nahari/Hyderabadi Goat Head and Trotters Stew is something that I have loved my entire life. They’re fine and they look wonderful.

Nahari is a traditional hyderabadi dish that is had with hot parathas or nan. Its made with Goat's trotters called paya traditionally,its a speciality to serve this dish with Goat's tongue and tender part of the head. Because of the hot nature of this dish its usually made in winters. Here in riyadh the winter has just started,as the weather isn't cold yet i thought i will try a variation with.

To get started with this recipe, we have to prepare a few ingredients. You can cook hyderabadi nahari/hyderabadi goat head and trotters stew using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Hyderabadi Nahari/Hyderabadi Goat Head and Trotters Stew:
  1. Get 1 Goat Head
  2. Make ready 12 Legs (fire roasted if using with the skin)
  3. Get 2 nos Red Onion chopped roughly
  4. Take 2 tbsp +1 tbsp Ginger garlic paste
  5. Get 5 Green Chillies
  6. Take 4 Bay leaves
  7. Prepare 1/2 cup Potli Ka Masala
  8. Get For tempering-
  9. Make ready 2 tbsp Red chilli powder
  10. Get 1 tbsp Garam masala
  11. Prepare 1 tbsp Coriander powder
  12. Get 2 Sliced and fried onions
  13. Take 1/4 cup Split Bengal Gram or putana dal
  14. Make ready 1/2 cup Jowar or Sorghum flour
  15. Make ready 1-2 tbsp Oil
  16. Prepare 1/2 cup Coriander leaves chopped
  17. Prepare 7-8 Lemon wedges -for serving

The mutton legs or lamb legs are tenderized in such a way that all the juice from the legs is extracted and mixed with water to form a very healthy stew. From basic roasted leg of lamb to exotic dishes, the cooking options multiply. Mutton and lamb could be cooked in many ways region wise. The most notable ingredient in Kashmiri cuisine is mutton.

Instructions to make Hyderabadi Nahari/Hyderabadi Goat Head and Trotters Stew:
  1. In a large cooking pot, add the trotters. Now add the ginger-garlic paste. Add the green chillies and roughly chopped onions too. Also tie up the potli ka masala in a muslin cloth. Drop it in the pot along with 4-5 liters of water. Do not forget to add garam masala and bay leaves too and let it come to a rolling boil at first.
  2. Then lower the heat and simmer for nearly 4-5 hours. Cover it up and leave it to simmer. Meanwhile, pressure cook the head parts with some salt and ginger garlic paste. You can also slow cook it alternatively on a low heat in another pot if desired. Also, add some red chilli powder according to taste.
  3. After about 4-5 hours of slow cooking, remove the muslin cloth and throw it. Potli ka masala is a readymade masala packet available at every general store in Hyderabad. Now for tempering, Heat oil with red chilli powder and coriander powder along with a tablespoon of ginger garlic paste. After half a minute, add this to the pot.
  4. Mix nicely roasted split dal and jowar flour in little water and add it to the pot as well. Add the fried and crushed onions too. Mix it well and let it cook until it thickens a bit for about 20 minutes or so. Also, add the pressure cooked head parts to this stew so that everything is incorporated really well.
  5. After 20 minutes of simmering, it is all ready to serve garnished with lots of coriander. Serve this piping hot with naans and few lemon wedges alongside.
  6. A classic breakfast recipe from the city of Hyderabad. Though it is made in most North Indian regions too but the one from Hyderabad stands out a little from them in terms of taste and the making process too. This is undoubtedly a super food nashta loved by most of the Hyderabadis. It is so very synonymous with them as the dum biryani. So very yummy because it is slow cooked and the special potli ka masala that goes into it's making. Happy Slow Cooking Everyone!

Mutton and lamb could be cooked in many ways region wise. The most notable ingredient in Kashmiri cuisine is mutton. See more ideas about recipes, food videos, food. Field Rations: Usually issued to High altitude areas, or Field areas, with liberal use of largely unpalatable or dated tinned food as in fruit, vefetable, meat (which needs definite intervention from the Tadka group). Sometimes experimental (packaged food) stuff from DRDO (defence research and development oraganisation), the same guys who contribute in putting together missiles and nuclear devices.

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