Paya Nihari
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Paya Nihari is a majestic, robust, and profoundly aromatic slow-cooked meat masterpiece celebrated for its rich gelatinous gravy and tender lamb trotters. This recipe features lamb feet simmered overnight with a sophisticated blend of house spices, ginger, and bone marrow. Known for its sophisticated flavor and status as a legendary celebratory breakfast in Old Delhi and Lucknow, it represents the soulful heart of heritage North Indian non-vegetarian culinary arts. The taste is intensely savory and buttery, with the long-cooking providing a unique professional-grade velvety mouthfeel. This dish is a mandatory staple for grand celebrations and special family lunches. Best enjoyed hot from the professional-grade cauldron with khamiri roti.
Ingredients
Cooking Instructions
Tips & Secrets
- Using fresh and well-cleaned lamb trotters is mandatory for achieving the most professional-grade rich result.
- Ensuring the cooking duration is long provides the absolute secret to provider a professional-grade gelatinous texture.
- The addition of a little wheat flour slurry provide the essential professional-grade thickness found in royal recipes.
- Always finish with a large portion of hot ghee specifically to enhance the signature professional-grade buttery aroma.
Nutritional Information(Per 1 bowl (300ml))
340 kcal
22g
24g
10g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.