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

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We hope you got insight from reading it, now let’s go back to pakistani lamb curry (dumbay ki nihari) recipe. You can cook pakistani lamb curry (dumbay ki nihari) using 20 ingredients and 15 steps. Here is how you achieve that.

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