Recipe of Homemade Nizami Lamb Khorma
Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to make a distinctive dish, Simple Way to Prepare Speedy Nizami Lamb Khorma. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Nizami Lamb Khorma, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nizami Lamb Khorma delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Nizami Lamb Khorma is 6-7 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Nizami Lamb Khorma estimated approx 35-40 minutes.
To get started with this recipe, we have to prepare a few ingredients. You can have Nizami Lamb Khorma using 15 ingredients and 4 steps. Here is how you can achieve it.
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A very famous Hyderabadi specialty mostly served on any important occasion or for weekend family Dinners or Lunchtime. It goes well with Baghara Khaana and Naans both. That is why it's a flexible dish on the whole. And everyone prefers it because of its lovely flavour. It's a non-veg dish with Curd, Potatoes, Dry Coconut, Poppy Seeds, Peanuts, and Charoli Seeds. And it can be made with both Mutton and Chicken bone-in. Instead of Poppy and Charoli Seeds, I have used Cashewnuts for this Nizami Khorma. Enjoy this lovely dish with homemade Naans, Rumaali Rotis, or Phulkas. For the Rumaali Rotis, you can check my recipe on this platform.
This one is slightly on the less spicy side. It's not too spicy nor too bland. Cashewnuts render it that creamy taste and perfect texture.
Enjoy Cooking with Zeen!
Ingredients and spices that need to be Get to make Nizami Lamb Khorma:
- 500 gms Lamb bone-in
- 400 gms Curd
- 3-4 tbsp Oil
- 2 tbsp Ginger garlic paste
- 1 tbsp Red Chilli powder
- 1/2 tsp Turmeric powder
- 1 tsp Garam Masala
- 3 Green Chillies slit
- 1 small bunch chopped Coriander Leaves
- 2-3 Potatoes cubed
- 2 tsp Salt or to taste
- 15-16 Cashewnuts
- 1/2 Dry Coconut or Khopra roasted
- 1/4 cup Peanuts roasted
- 3-4 sliced and fried Onions
Instructions to make Nizami Lamb Khorma
- Clean and wash the Mutton pieces and marinate with all the ingredients mentioned including Curd as well. Keep it aside. Meanwhile, deep fry sliced Onions just like we do for Biryanis. Spread it onto a plate. Keep that aside in a freezer for 5 minutes. This way it's crisp and crunchy.
- Peel and cut potatoes into medium-sized cubes. Also deep fry these in the same Oil until done. This gives a nice flavour as well as quickens the cooking process. Make a smooth paste of Cashewnuts, Peanuts, and Dry Coconut. Keep it aside.
- Pressure cook marinated Mutton and blended masala paste with about 3-4 cups of Water, Green Chillies, and half of the Coriander and Mint Leaves for 7-8 whistles or more as required. Let the pressure settle down on its own before opening the lid. Now add fried Potato cubes and crushed Onions. Onions that were kept in the freezer can be easily crushed with hands. It's a useful tip to remember.
- As there was Yoghurt in it, there would be much water. Simmer on low heat for about 15 minutes. Adjust salt and garnish with Coriander and Mint Leaves both. If required adjust the consistency with some water accordingly and cook on high heat until the first boil and then reduce the heat to let it simmer for 5 more minutes. Oil should be seen floating on top. The consistency is usually semi-thick. It goes well with Baghara Khaana and Naans both.
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