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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pakistani lamb curry (dumbay ki nihari). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pakistani Lamb Curry (Dumbay ki Nihari) is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Pakistani Lamb Curry (Dumbay ki Nihari) is something which I have loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Pakistani Lamb Curry (Dumbay ki Nihari):
  1. Prepare Masala
  2. Prepare poppy seeds
  3. Get coriander seeds
  4. Prepare cumin seeds
  5. Take fennel seeds
  6. Take black peppercorns
  7. Make ready grated nutmeg
  8. Get whole cloves
  9. Take cardamom pods
  10. Take star anise
  11. Get cinnamon
  12. Take boneless leg of lamb, cut in chunks
  13. Take onion, sliced
  14. Get garlic, minced
  15. Get knob of ginger, minced
  16. Prepare cayenne
  17. Get beef or chicken stock
  18. Prepare flour
  19. Take ghee
  20. Make ready cilantro, minced
Instructions 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 it up for this exceptional food pakistani lamb curry (dumbay ki nihari) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!