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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, pakistani lamb curry (dumbay ki nihari). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Pakistani Lamb Curry (Dumbay ki Nihari) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Pakistani Lamb Curry (Dumbay ki Nihari) is something which I have loved my whole life.

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

The ingredients needed to make Pakistani Lamb Curry (Dumbay ki Nihari):
  1. Prepare Masala
  2. Make ready poppy seeds
  3. Take coriander seeds
  4. Prepare cumin seeds
  5. Get fennel seeds
  6. Get black peppercorns
  7. Get grated nutmeg
  8. Take whole cloves
  9. Make ready cardamom pods
  10. Make ready star anise
  11. Make ready cinnamon
  12. Get boneless leg of lamb, cut in chunks
  13. Prepare onion, sliced
  14. Prepare garlic, minced
  15. Get knob of ginger, minced
  16. Get cayenne
  17. Prepare beef or chicken stock
  18. Take flour
  19. Get 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.

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 am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!