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

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pakistani lamb curry (dumbay ki nihari). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Pakistani Lamb Curry (Dumbay ki Nihari) is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Pakistani Lamb Curry (Dumbay ki Nihari) is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. 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. Get Masala
  2. Get poppy seeds
  3. Make ready coriander seeds
  4. Prepare cumin seeds
  5. Get fennel seeds
  6. Take black peppercorns
  7. Take grated nutmeg
  8. Prepare whole cloves
  9. Take cardamom pods
  10. Make ready star anise
  11. Take cinnamon
  12. Prepare boneless leg of lamb, cut in chunks
  13. Get onion, sliced
  14. Take garlic, minced
  15. Prepare knob of ginger, minced
  16. Take cayenne
  17. Make ready beef or chicken stock
  18. Prepare flour
  19. Prepare ghee
  20. Take 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.

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