Pakistani Lamb Curry (Dumbay ki Nihari).
Hey everyone, it’s 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 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 enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Pakistani Lamb Curry (Dumbay ki Nihari) is something that I’ve loved my entire life.
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To get started with this particular 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 can achieve that.
The ingredients needed to make Pakistani Lamb Curry (Dumbay ki Nihari):
- Take of Masala.
- Make ready 2 Tbsp of poppy seeds.
- Prepare 1 Tbsp of coriander seeds.
- Get 1 tsp of cumin seeds.
- Get 1 tsp of fennel seeds.
- Make ready 1/2 tsp of black peppercorns.
- Get 1/4 tsp of grated nutmeg.
- Prepare 5 of whole cloves.
- Get 3 of cardamom pods.
- Make ready 1 of star anise.
- Prepare 1 stick of cinnamon.
- Take 3 lbs of boneless leg of lamb, cut in chunks.
- Prepare 1 of onion, sliced.
- Take 4 cloves of garlic, minced.
- Prepare 3 inch of knob of ginger, minced.
- Take 1 Tbsp of cayenne.
- Make ready 2 cups of beef or chicken stock.
- Take 1/4 cup of flour.
- Prepare 1/4 cup of ghee.
- Take of cilantro, minced.
Steps to make Pakistani Lamb Curry (Dumbay ki Nihari):
- Add the spices to a small skillet and toast over medium high heat. Grind the toasted spices in a grinder and set aside..
- Heat a skillet on high heat with a little oil or ghee..
- Salt the lamb chunks before searing..
- Sear the lamb in the skillet in two batches. Place the lamb in the skillet and don't move for 5-8 minutes..
- Place the seared lamb in the pressure cooker and sear the remaining lamb..
- 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..
- 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..
- 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..
- Add the spice mix to the pressure cooker and then rinse the skillet with the remaining stock. Add this to the pressure cooker too..
- Cook on high pressure for 45 min. And allow to depressurize naturally for 20 min..
- Combine the flour and ghee.
- Mix the flour to form a paste..
- Add 1/4 cup of the hot cooking liquid to the flour mixture..
- Whisk the mix until uniform.
- 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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