Ingredients
Paya or lamb leg – 8
Onions – 2
Coriander seeds – 1 tbl.sp
Cumin seed – 1 tbl.sp
Cloves – 6
Black pepper – 7
Cardamom green - 4
Dagad phool – 4
Cinnamon – 2 inch piece
Salt as per taste
Method
Clean and cut paya into pieces as desired. Tie all the spices in a small muslin cloth to form a small pouch. In a big vessel, put paya pieces along with enough water, chopped onions and spice pouch along with salt. Cook on a low flame for five to six hours. Remove the spice cloth and serve nihari with bread or rice.
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