Name: Sirey Aur Paaye Ki Nahari..(Lamb Head and Trotters Stew) recipe by Zeenath Fathima at BetterButter
Prep time: 25 min
Cook time: 300 min
Total time: 325 min
Yield: 7
Ingredients: Lamb Head 1; Legs 12 (fire roasted if using with the skin); Red onion chopped roughly 2; Ginger Garlic paste 2 tbsp; Green chillies 5; Potli ka masala 1/2 cup; GARAM MASALA 1 TBSP; Bay leaves 4; FOR TEMPERING ; Red chilli powder 1 tbsp; Deep fried sliced onions large 2; Oil 1 tbsp; coriander powder 1 tbsp; Split pea or putana dal powdered 1/2 cup; Jowar flour 1/2 cup; OR; Cornflour 3 tbsp; Coriander leaves chopped 1/2 cup; Lemon wedges few

ABOUT Sirey Aur Paaye Ki Nahari..(Lamb Head and Trotters Stew) RECIPE

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. This masala can be homemade too and is easily available in any Indian grocery store. You can even check it's recipe on my profile on this platform. Happy Slow Cooking !!!!!!!!!

Ingredients Serving: 7

Lamb Head 1
Legs 12 (fire roasted if using with the skin)
Red onion chopped roughly 2
Ginger Garlic paste 2 tbsp
Green chillies 5
Potli ka masala 1/2 cup
GARAM MASALA 1 TBSP
Bay leaves 4
FOR TEMPERING ; Red chilli powder 1 tbsp
Deep fried sliced onions large 2
Oil 1 tbsp
coriander powder 1 tbsp
Split pea or putana dal powdered 1/2 cup
Jowar flour 1/2 cup
OR
Cornflour 3 tbsp
Coriander leaves chopped 1/2 cup
Lemon wedges few

Instructions

In a large cooking pot, add the lamb trotters.
Now add the ginger garlic paste.
Add the green chillies and chopped onion.
Also tie up the potli ka masala in a muslin cloth.
Drop it in the pot along with 4-5 litres of water.
Do not forget to add garam masala and bay leaves too.
Let it come to rolling boil first.
Then lower the flame 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.
Also add some red chilli powder according to taste.
Keep it aside for the pressure to settle down.
After about 4 hours of slow cooking, remove the muslin cloth and throw it.
Heat oil with red chilli powder and coriander powder.
Add this to the pot after half a minute.
Mix roasted split pea dal and jowar flour in little water and add it to the pot as well.
Add fried and crushed onions too.
Now add the pressure cooked head parts to this stew so that everything is well incorporated.
Mix it well and let it cook until it thickens a bit for about 20 minutes or so on a high heat by stirring it all the way through.
Garnish with lots of chopped coriander.
Serve it piping hot with naans and some lemon wedges alongside.

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