Pakistani Lamb Curry (Dumbay ki Nihari)
Pakistani Lamb Curry (Dumbay ki Nihari)

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pakistani lamb curry (dumbay ki nihari). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pakistani Lamb Curry (Dumbay ki Nihari) is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Pakistani Lamb Curry (Dumbay ki Nihari) is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook pakistani lamb curry (dumbay ki nihari) using 20 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Pakistani Lamb Curry (Dumbay ki Nihari):
  1. Take Masala
  2. Make ready poppy seeds
  3. Take coriander seeds
  4. Make ready cumin seeds
  5. Take fennel seeds
  6. Get black peppercorns
  7. Prepare grated nutmeg
  8. Prepare whole cloves
  9. Prepare cardamom pods
  10. Prepare star anise
  11. Make ready cinnamon
  12. Make ready boneless leg of lamb, cut in chunks
  13. Make ready onion, sliced
  14. Get garlic, minced
  15. Get knob of ginger, minced
  16. Prepare cayenne
  17. Prepare beef or chicken stock
  18. Take flour
  19. Get ghee
  20. Get cilantro, minced
Steps to make Pakistani Lamb Curry (Dumbay ki Nihari):
  1. Add the spices to a small skillet and toast over medium high heat. Grind the toasted spices in a grinder and set aside.
  2. Heat a skillet on high heat with a little oil or ghee.
  3. Salt the lamb chunks before searing.
  4. Sear the lamb in the skillet in two batches. Place the lamb in the skillet and don't move for 5-8 minutes.
  5. Place the seared lamb in the pressure cooker and sear the remaining lamb.
  6. Add the second batch of lamb to the pressure cooker and return the skillet to the stove. Reduce heat to medium. Add the onions and cook until browned.
  7. Add the garlic, ginger, spice mix and cayenne. If you don't want to make your own masala use 5 Tbsp of store bought masala.
  8. As the spice cooks and fries in the skillet add some of the stock to prevent burning and scrape up the bits on the bottom.
  9. Add the spice mix to the pressure cooker and then rinse the skillet with the remaining stock. Add this to the pressure cooker too.
  10. Cook on high pressure for 45 min. And allow to depressurize naturally for 20 min.
  11. Combine the flour and ghee
  12. Mix the flour to form a paste.
  13. Add 1/4 cup of the hot cooking liquid to the flour mixture.
  14. Whisk the mix until uniform
  15. Add the mixture to the lamb and return to a simmer to thicken the sauce and cook the flour taste off (~10min). Plate with turmeric rice and fresh minced cilantro.

So that’s going to wrap this up with this special food pakistani lamb curry (dumbay ki nihari) recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!